16 Chinese Pig Knuckles Recipe They're Simply Irresistible!
Published on: Mar 23, 2024
Chinese pig knuckles, also known as "zhu pai gu," is a traditional dish that dates back to ancient times. This savory and tender dish is a staple in Chinese cuisine and is often served during special occasions and family gatherings. The key to a delicious pig knuckle dish lies in the preparation and cooking method, which brings out the rich and flavorful taste of the meat. In this article, we will explore the history of this dish and share a professional recipe for you to recreate it in your own kitchen.
The origins of Chinese pig knuckles can be traced back to the Song Dynasty (960-1279 AD). During this time, pork was considered a luxury food and was only consumed by the wealthy. The pig knuckle, or "pai gu" in Chinese, was a popular cut of meat, and it was often served during important celebrations and feasts.
As time passed, the dish became more accessible and was enjoyed by people from all walks of life. In the Qing Dynasty (1644-1912 AD), the pig knuckle was often served as part of a larger banquet, with various other dishes such as braised pork belly and steamed fish.
The Symbolism of Pig Knuckles in Chinese Culture
In Chinese culture, the pig is a symbol of prosperity, abundance, and good luck. The pig knuckle, with its round shape and plump appearance, is believed to represent wealth and success. It is often served at weddings and other joyous occasions as a symbol of good fortune and prosperity for the newlyweds or hosts.
The Recipe for Chinese Pig Knuckles
To make the perfect Chinese pig knuckles, you will need the following ingredients:
2 pig knuckles, cleaned and cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1 tablespoon brown sugar
2 cloves of garlic, minced
1 inch of ginger, sliced
2 star anise
3-4 dried red chilies
1 cup of water
2 tablespoons cornstarch mixed with 2 tablespoons of water
Sliced green onions for garnish
Instructions:
In a large pot, add the pig knuckles and enough water to cover them. Bring to a boil, then reduce to medium heat and simmer for 3 minutes. Drain the water and rinse the pig knuckles under cold water. This step helps to remove any impurities and excess fat from the meat.
In a separate bowl, mix together the soy sauce, dark soy sauce, oyster sauce, rice wine, and brown sugar. Set aside.
In a wok or large pan, heat some oil over medium-high heat. Add the garlic, ginger, star anise, and dried red chilies. Stir-fry for about a minute until fragrant.
Add the pig knuckles to the wok and stir-fry for 2-3 minutes until they start to brown.
Pour in the sauce mixture and stir to coat the pig knuckles evenly.
Add 1 cup of water and bring to a boil. Then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
Once the pig knuckles are tender, add the cornstarch mixture to thicken the sauce. Stir until the sauce has thickened and the pig knuckles are fully coated.
Garnish with sliced green onions and serve hot with steamed rice.
Enjoying Chinese Pig Knuckles
Chinese pig knuckles can be enjoyed as a main dish or as part of a larger meal. It pairs well with steamed vegetables and rice, and the rich and flavorful sauce makes it a versatile dish that can be enjoyed with different side dishes.
In conclusion, Chinese pig knuckles are not only a delicious and savory dish, but they also hold a significant cultural significance in Chinese cuisine. With this professional recipe, you can now recreate this traditional dish in your own home and impress your friends and family with your knowledge of Chinese cuisine.
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