Braised Pork Knuckle served with Mantou

A favourite of my children, this braised pork knuckle is enjoyed with mantou rather than rice. This recipe is my very own and I cooked it overnight using a slow cooker and before noon we all gets to enjoy this yummylicious dish with a grin on our faces ~ smiles ~

Ingredients:

1 fresh pork knuckle (deboned and omit the feet)

Braised seasonings:

1/4 cup light soy sauce

1/4 cup oyster sauce

1 tbsp dark soya sauce (add slightly more if you prefer it darker)

1 1/2 tbsp sugar

1/2 tbsp salt

1 tbsp sesame oil

Enough water to cover the meat

To thicken:

Cornflour mixture

To serve: 

Mantou

Methods:

1. For the fresh pork knuckle, I requested the butcher to debone, separate the feet and clear off the hairs.
2. Clean and wash the pork knuckle, blanch in hot water, drain and put aside.
3. Add all the braised ingredients into the slow cooker with some water and stir to mix.
4. Let the pork knuckle sit in the center of the cooker, add more water to ensure that it covers the meat, give it a stir and cover with the lid.
5. Switch on the slow cooker, first I set to high for about an hour, then I switch to low just before I go to bed and let it slow cook until morning.
6. In the early morning I turn the meat over and continue to let it slow cook until the meat is tender and the skin is soft but springy.  Switch off the heat.
7. To serve, take out the whole piece of meat and put it into a deep dish.
8. Pour the sauce into a heated wok, as it starts simmering thicken the sauce with cornflour mixture until the consistency of your liking.
9. Pour the sauce over the pork knuckle and serve with mantou on the side.

"Let's dig in!"