Cooking Instructions
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Step 1
Place the
Fleisch (1.2 kg)
in a suitable saucepan, cover with water, bring to the boil and cook for 10 minutes. Skim off the scum from the surface of the water with a skimmer. Pour off the water, cool the knuckle of pork in ice-cold water and pat dry with kitchen paper.
Step 2
Cut the
Shallots (6)
into thumb-sized pieces. Peel and halve the
Fresh Ginger (75 g)
.
Step 3
Heat the
Spring Onion (1)
in a frying pan, add the
Pfeffer (3 g)
,
Peanut Oil (30 mL)
,
Star Anise (3)
, ginger and shallots and sweat until the aroma is fragrant.
Step 4
Add the
Wassers (1 L)
and half the
milde Sojasauce (60 mL)
and simmer until the sugar has dissolved. Pour the mixture into the porcelain dish. Add the other half of the water and the
Rock Sugar (50 g)
and
dunkle Soja Sauce (45 mL)
and stir together well. Place the knuckle of pork in the dish and baste with the mixture.
Step 5
Put the porcelain dish on to the wire shelf in the cold cooking space. Cook.
Step 6
Hot air + steaming 120°C for 3 Hrs
Step 7
Take the knuckle of pork out of the cooking space when done. Strain the sauce into a saucepan and reduce by three quarters.
Step 8
Cook the
Spring Onions (to taste)
until soft, following the instructions on the packet. Finely chop the
Nudeln (4 pckg)
and
Chili Peppers (to taste)
.
Step 9
Serve the knuckle of pork with the noodles and some sauce. Garnish with the
Star Anise (to taste)
, chopped chilli and spring onion.
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