Pork Knuckle in Red Braising Sauce
紅燒元蹄
材料 四至六位用
元蹄 1 隻 〈約 1200 克〉，炸蒜頭 10 粒，紹酒 2 湯匙，薑 8 片，蔥6 條﹝切段﹞
調味料
李錦記秘製紅燒汁 200 毫升，水 750 毫升〈3 杯〉
做法
1. 將元蹄放入沸水中略煮，取出浸冷水至涼，瀝乾備用。
2. 用 2 湯匙油爆香薑及蔥，加入元蹄煎至金黃。贊酒。
3. 加入蒜頭，拌入調味料煮沸，轉慢火煮約 2 小時。如欲元蹄更酥軟，可添加 1-2 杯沸水多烹調 1-2 小時。
4. 元蹄完成後可取出中間大骨，餘下醬汁淋在元蹄上享用。
Pork Knuckle in Red Braising Sauce
Ingredients Serves 4-6
Pork Knuckle 1 pc (about 1200g), Fried Garlic 10 cloves, Shaoxing Wine 2 tbsp, Ginger 8 slices, Green Onion 6 pcs [sectioned]
Seasoning Mix
Lee Kum Kee Red Braising Sauce 200ml, Water 750ml (3 cups)
Method
1. Blanch pork knuckle in boiling water. Take out and rinse with cold water. Drain and set aside.
2. Sauté ginger and green onion in 2 tbsp oil until fragrant. Add pork knuckle and pan-fry until golden. Sprinkle with wine.
3. Add fried garlic. Stir in seasoning mix and bring to a boil. Simmer for about 2 hours until tender. If you like a softer texture, add 1-2 cup(s) boiling water and cook for another 1-2 hour(s).
4. Remove the bone from the knuckle. Pour the sauce over the pork knuckle and serve hot.
