Name: Braised Pork Knuckle Bun
Yield: Yield: 8 Portions (24 Buns)
Ingredients: Salt, as needed; 2 oz/57 g coarsely chopped cilantro; 24 steamed lotus buns; 2 tbsp/25 g sugar; 2 fl oz/60 mL dark soy sauce; 8 whole star anise; 1½ fl oz/45 mL Shaoxing wine or sherry; 6½ fl oz/195 mL light soy sauce, not low-sodium; ¼ tsp/0.5 g whole Sichuan peppercorns; 3 green onions; 5 garlic cloves, sliced; 2 oz/57 g sliced ginger; 5 lb 8 oz/2.5 kg fresh pork knuckle, preferably hind leg, skin on, bone in

Preparation info

Yield:
8
Portions (24 Buns)

Difficulty
Complex

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

5 lb 8 oz/2.5 kg fresh pork knuckle, preferably hind leg, skin on, bone in

Method

Inspect the pork knuckle for any remaining bristles and remove as necessary. Place the pork knuckle into an appropriate-size pot and add enough water to cover the pork halfway. Bring to a boil over high heat, removing any scum as needed.
Add the ginger, garlic, green onions, star anise, Sichuan peppercorns, Shaoxing, soy sauces, and sugar. Adjust seasoning as n

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Braised Pork Knuckle Bun

Ingredients

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