Braised Pork Knuckle Bun

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

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

Main course
Street Food

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