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2013-08-30
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They are many versions of Pork Knuckles that I have tried over the years. The German Pork Knuckles is the most popular one which is mostly a little bit salty as it is best complimented with beers. I had also tried a Chinese fried version but that was coated with a buttery curry sauce which was unique in a way.The Chinese Pork Knuckle here is a little different, more so from the cooking method used to cook this special dish. upon arrival at the table it didn’t look any different from any type of
The Chinese Pork Knuckle here is a little different, more so from the cooking method used to cook this special dish. upon arrival at the table it didn’t look any different from any type of Pork Knuckles except for the exceptional big knuckle that is used here. Most of the time the Pork Knuckles serves are of a much smaller portion usually meant for sharing for 2 to 3 person.
According to the Mayflower manager description this dish is very time consuming to prepare. First and foremost, the Pork Knuckle had to be marinated in a special recipe overnight. The following day, the chef will stew it for another 2 hours to soften the meat and enable the stew to deeply penetrate into the meat. Then, the chefs using a nail hammer (a device which has a lot of nails on one side to poke miniature hole on the Pork Knuckle skin. This will enable the fats to be release when the Pork Knuckle is set to fry. This similar process is done with the “Siew Yok” – roast pork. Of course the nailing process for Siew Yok is more intensive. Since, the meat have already been cooked, the nailing process becomes delicate as if too much pressure on the soft skin will break the fragile cooked Pork Knuckle into pieces. The effect of this nailing will make the skin thinner as all the fats will be release out during the frying process.
Upon completion of the nailing process, the Pork Knuckle will then be deep-fried to a glorious golden brown accordingly. This dish is best eaten as soon as it is serves. In this way, you get to enjoy the crisp skin and the well marinated meat. This dish comes accompanied with a peanut based sauce, but I prefer the original finger licking taste of the Pork Knuckle as being prepared by the Chef, I really love this dish and so much so that I got to finish all the knuckles pieces too.Rating 5 of 5
FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com
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