Crispy Henan-style Pork Knuckle

Ingredients

In this adaptation, the traditional German Schweinshaxe is transformed into a Henan-style delight by incorporating Henan spices and cooking techniques. The original dish is typically roasted, while this recipe slow-cooks the pork knuckle to achieve a tender interior and crispy exterior. The Henan-style dipping sauce adds a tangy and spicy element that complements the flavors of the dish. We alse have the original recipe for Schweinshaxe, so you can check it out.

• 1 pork knuckle (1.5 kg / 3.3 lbs) 1 pork knuckle (1.5 kg / 3.3 lbs)
• 2 tablespoons soy sauce (30 ml) 2 tablespoons soy sauce (30 ml)
• 2 tablespoons Shaoxing wine (30 ml) 2 tablespoons Shaoxing wine (30 ml)
• 1 tablespoon dark soy sauce (15 ml) 1 tablespoon dark soy sauce (15 ml)
• 1 tablespoon honey (15 ml) 1 tablespoon honey (15 ml)
• 1 tablespoon Sichuan peppercorns (15 g) 1 tablespoon Sichuan peppercorns (15 g)
• 2 star anise 2 star anise
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 4 cloves of garlic, crushed 4 cloves of garlic, crushed
• 1 teaspoon five-spice powder (5 g) 1 teaspoon five-spice powder (5 g)
• 1 teaspoon salt (5 g) 1 teaspoon salt (5 g)
• Henan-style dipping sauce, for serving Henan-style dipping sauce, for serving

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 50g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil and blanch the pork knuckle for 5 minutes to remove impurities. Drain and set aside.
3. 3.
   In a bowl, mix together soy sauce, Shaoxing wine, dark soy sauce, honey, Sichuan peppercorns, star anise, ginger, garlic, five-spice powder, and salt.
4. 4.
   Rub the marinade all over the pork knuckle, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for best results.
5. 5.
   Place the marinated pork knuckle on a baking tray and roast in the preheated oven for 2 hours, or until the skin is crispy and golden brown.
6. 6.
   Remove from the oven and let it rest for 10 minutes before carving.
7. 7.
   Serve the Crispy Henan-style Pork Knuckle with Henan-style dipping sauce on the side.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes until fragrant. Grind them using a mortar and pestle or a spice grinder.
• Shaoxing wine — If unavailable, you can substitute with dry sherry or rice wine vinegar.

Tips & Tricks

• For an extra crispy skin, increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking.
• Serve the pork knuckle with steamed buns or rice to make a satisfying meal.
• If you prefer a spicier flavor, add a teaspoon of chili flakes to the marinade.

Serving advice

Serve the Crispy Henan-style Pork Knuckle as the centerpiece of a meal, accompanied by steamed rice or buns. Garnish with fresh cilantro and sliced green onions for added freshness.

Presentation advice

Present the Crispy Henan-style Pork Knuckle on a large platter, showcasing its golden-brown crispy skin. Surround it with vibrant green vegetables, such as steamed bok choy or stir-fried Chinese broccoli, to create an appealing contrast of colors.