Ingredients  

Pork knuckle 1

Carrot 3

Celery 1

Ginger 6 slices

Garlic 2 petals

Shallots 4

Dark Soy sauce 2 tbsp

Sichuan pepper pinch of

Star anise 1 pc

Cinnamon stick 1/2 

Rosemary pinch of 

Luarl leaf 2 pcs

Black pepper pinch of 

Salt pinch of

Apple vinegar 1 tbsp

Red wine 400 ml

Water 200 ml

Rock sugar 1 g

Preparation

– Slice the ginger, garlic and Shallots respectively 

– Cut the carrots, celery, into large pieces 

– Put the pork knuckle and ginger slices in boiling water and cook for about 5 – 10 minutes, then take them out

– After blanching the pork knuckle, dry the surface water with kitchen paper

– Heat the pot over medium heat, add oil, fry one side of the pork knuckle first, turn it over when it is slightly golden, then fry the other side 

– Then put the dark soy sauce on the pork knuckle 

– Set aside 

Method

– No need to wash the pot, add oil, add garlic slices and Shallots slices and sauté on medium heat until fragrant

– Add Sichuan pepper, star anise, cinnamon and stir-fry for 1 minute

– Add carrots and celery, stir-fry in the pot for 5 minutes

– Put the fried pork knuckles back into the pot

– Add apple vinegar

– Add red wine

– Add water until all ingredients are covered

– Stir evenly until boiling

– Add rock sugar

– Add rosemary, laurel leaf and black pepper

– Turn to low heat and simmer for 1 hour with the lid on (After 30 minutes, check if there is enough liquid ) 

– Open the lid to check if there is enough liquid, add salt to taste, then turn to medium heat

– After boiling again, turn to low heat and simmer for 1 hour with the lid on (After 30 minutes, check if there is enough liquid ), until the pork knuckle is tender

– Put pork knuckles on a plate and enjoy