Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 1 frozen salted pork knuckle (approx. 1000g) in its packaging into a basin of tap water to soak and thaw for about 1 hour until completely softened.
Watch out
Thaw with the packaging sealed on to prevent nutrients and meat juices from leaching into the water.
Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination.
Unwrap the thawed pork knuckle and rinse it thoroughly under running cold water in the sink to remove surface residue.
Watch out
Check for any remaining hairs on the skin while rinsing away all surface debris.
Hold the heavy pork knuckle firmly with tongs to prevent hot water from splashing.
Bring a pot of water to a boil over high heat, submerge the washed pork knuckle for about 2 minutes until the surface changes color and scum forms. Remove with tongs and rinse clean under cold water.
local_fire_departmentHigh heat, approx. 2 minsWatch out
Do not blanch for too long
remove as soon as surface scum and impurities float up
Line a clean pot with 2 ginger slices (15g) and 2 green onions (20g), then place 1 blanched salted pork knuckle (1000g) on top. Pour in boiling water until fully submerged (approx. 1.5L), cover and bring to a boil. Turn to lowest heat and simmer for 1.5 to 2 hours (1 hr 45 mins in video) until a chopstick easily pierces through the skin and thickest meat.
local_fire_departmentHigh heat to boil, then lowest heat simmer for approx. 105 minsWatch out
Make sure to reduce to the lowest heat
boiling too hard will dry out the liquid and toughen the meat
Peel and mince 3 garlic cloves (15g) fine, place into a small bowl. Add 2 tbsp white vinegar (30ml), 1 tbsp fish sauce (15ml), 1.5 tsp sugar (8g), and 1 tbsp cold boiled water (15ml). Stir well with a spoon until sugar dissolves.
Watch out
Adding a bit of cold water mellows the raw garlic's sharpness for a balanced dip.
Hold the warm meat steady with a fork while slicing to avoid the blade slipping.
Place the slightly cooled pork knuckle on a plate. Use a knife to slice along the main bone to separate the meat and skin from the bone. Remove the bone, then slice the meat into uniform bite-sized pieces. Arrange neatly on a platter and serve with the garlic vinegar dip.
Watch out
Wait until warm enough to handle comfortably
cutting while piping hot will cause meat to fall apart messy
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