Tiger Skin Braised Pork Knuckle: A Step-by-Step Guide to Crispy Perfection177

Tiger skin braised pork knuckle (虎皮肘子, hǔpí zhǒuzi) is a culinary masterpiece, a dish that showcases the harmonious balance of crispy, crackly skin and tender, succulent meat. This seemingly complex dish is actually achievable with patience and a few key techniques. This comprehensive guide will take you through every step, ensuring you achieve that coveted "tiger skin" texture and a mouthwatering braised pork knuckle that will impress even the most discerning palate.

Ingredients:

• 1 (approximately 3-4 lb) pork knuckle, cleaned and trimmed of excess fat (but not too much, as some fat renders and adds flavor).
• 2 tbsp rock sugar
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tbsp oyster sauce
• 1 tbsp five-spice powder
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1 star anise
• 2 dried chilies (optional, for a touch of heat)
• 4 cups water or chicken broth
• Vegetable oil, for frying
• Green onions, for garnish (optional)

Equipment:

• Large pot or Dutch oven
• Large skillet or wok
• Tongs
• Sharp knife

Instructions:

Step 1: Preparing the Pork Knuckle

Begin by thoroughly cleaning the pork knuckle. Remove any excess hair or debris. You can lightly score the skin in a crosshatch pattern to help it crisp up, but avoid cutting too deeply into the meat. This step is crucial for achieving that desirable tiger skin texture. Rinse the knuckle under cold water and pat it dry with paper towels. This ensures a crisp exterior.

Step 2: Achieving the Tiger Skin

This is arguably the most important step. Heat a generous amount of vegetable oil in a large skillet or wok over medium-high heat. Carefully place the pork knuckle skin-side down in the hot oil. Be patient; this is where the magic happens. Fry the skin until it’s deeply golden brown and incredibly crispy, about 10-15 minutes. You might need to adjust the heat to avoid burning. The skin should be puffed up and almost blistered. Use tongs to carefully flip the knuckle and brown the other sides briefly. Remove the knuckle from the oil and set it aside.

Step 3: Braising the Pork Knuckle

In the same pot or Dutch oven, combine the rock sugar, light soy sauce, dark soy sauce, Shaoxing rice wine, oyster sauce, five-spice powder, minced ginger, minced garlic, star anise, and dried chilies (if using). Stir well to dissolve the sugar. Add the fried pork knuckle to the pot. Pour in the water or chicken broth, ensuring the knuckle is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the meat is incredibly tender and easily pulls apart with a fork. You can check the tenderness by piercing the meat with a fork. If the meat is still firm, continue braising.

Step 4: Finishing Touches

Once the pork knuckle is tender, remove it from the braising liquid and place it on a cutting board. You can carefully strain the braising liquid to remove any solids, but this step is optional. You can reduce the braising liquid on medium high heat to a slightly thicker consistency for a richer flavor. Using two forks, gently shred the meat. The skin should be incredibly crispy at this point. You can optionally glaze the pork knuckle with some of the reduced braising liquid for extra flavor and shine. Garnish with green onions before serving.

Serving Suggestions:

Tiger skin braised pork knuckle is a delicious dish on its own, but it pairs perfectly with steamed rice, steamed buns, or noodles. The braising liquid can be used as a dipping sauce or drizzled over the meat. Serve hot and enjoy the symphony of textures and flavors.

Tips for Success:

• Use a good quality pork knuckle for the best results.
• Don’t be afraid to fry the skin for a longer time to achieve maximum crispiness.
• Patience is key to achieving tender meat.
• Adjust the amount of soy sauce and other seasonings to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days.

With a little patience and attention to detail, you can create a truly unforgettable Tiger Skin Braised Pork Knuckle. Enjoy the process and savor the delicious results!

2025-06-03

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