Summer Palace

Ingredients (1 portion)

• 500g pork knuckle
• 10g pork skin
• 30g peeled carrots
• 20g spring onions
• 30g ginger
• 10g star anise
• 5g dried kam cho sheet
• 5g cloves
• 5g Chinese bay leaves

Method

1. Boil pork knuckle and pork skin for a while and drain away the liquid.
2. Pour hot water, pork knuckle, pork skin and all other ingredients into a container. Steam for 4 hours to create a stock. Remove all the ingredients and keep the stock.
3. Peel the skin off the pork knuckle and put into a container. Place the peeled pork knuckle on top of the skin and cool for 1 hour.
4. Pour the stock into the container with the pork knuckle and skin. Put into the refrigerator to chill for 3-4 hours.
5. Cut and slice the chilled pork knuckle.
6. Ready to serve.

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