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
- Boil pork knuckle and pork
skin for a while and drain away the liquid.
- 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.
- Peel the skin off the pork
knuckle and put into a container. Place the peeled pork knuckle on the
skin and cool for 1 hour.
- Pour the stock into the
container with the pork knuckle and skin. Put into the refrigerator to chill
for 3-4 hours.
- Cut and slice the chilled
pork knuckle.
- Ready to
serve.
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