Southern suckled pork trotters are a popular Cantonese dish, using pig trotters as the main ingredient. It has a soft, glutinous texture and a rich flavor. Here is a simple recipe for southern suckling pork knuckles, allowing you to make delicious southern suckling pork knuckles at home:
Practice
Prepare the pig's trotters: Clean the pig's trotters, scald them with boiling water to remove the fishy smell, scald them with boiling water and then rinse them.
Prepare the sauce: add southern milk and a little water and mix well, then add soy sauce, cooking wine, rock sugar and pepper, mix to form a sauce and set aside.
Boiled pork knuckle:
Add some oil to the pot and sauté the onion, ginger and garlic until fragrant.
Then add the pork knuckles and fry until the surface turns slightly yellow.
Add star anise and bay leaves, then pour in the prepared sauce.
Cooking: Add an appropriate amount of water (just enough to cover the pig's knuckles), bring to a boil over high heat, then reduce the heat to low, cover the pot and simmer for about 1.5 to 2 hours, until the pig's knuckles are soft and glutinous.
Collect the sauce: After the pork knuckles are cooked, uncover the pot and use medium heat to collect the sauce to thicken the sauce. You can adjust the saltiness according to taste.
Dish decoration: Arrange the cooked southern suckling pig hands on a plate. You can garnish with chopped green onion or coriander. It is delicious with rice or noodles.
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