Pork knuckle 橫財就手 - How to prepare (to celebrate Chinese New Year)

I am cooking the Braised pork knuckles with fat choy, dried mushrooms, and oyster this time, which is believed to bring good luck and wealth in the coming year. The name of this dish in Cantonese is 橫財就手, which means a windfall of good fortune.

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Link to the related recipes

Chinese spare ribs: https://tasteasianfood.com/chinese-sp...
Braised chicken with mushrooms: https://tasteasianfood.com/braised-ch...

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Pork knuckle recipe ：
Please refer to the block post to download the recipe and more information: https://tasteasianfood.com/pork-knuckle/

Ingredients A (blanch and fry the pork knuckle)
5 slices ginger
2 stalks scallions, cut into 3-inch sections
1 tbsp rice wine
1 tbsp dark soy sauce
Ingredients B (aromatics)
5 slices ginger
S stalks scallions
5 cloves garlic
Ingredients C (dry spices)
2 bay leaves
1 cinnamon stick
1 star anise
Ingredients D (seasonings)
1 tbsp chu hou sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp red fermented bean curd (lam yu)
2 tbsp rice wine
1 tbsp rock sugar
Ingredients E
10g black moss
12 dried oysters
12 dried shiitake mushrooms
Ingredients F
1 Chinese lettuce
Sufficient oil to fry
1 tbsp cornstarch (plus 2 tbsp water to form a slurry)
1 tsp salt
Method
Blanch and fry the pork knuckle
Clean the pork knuckle by changing the water several times until it runs clear.
Place ingredients A in a pot, fill with water sufficient to submerge it.
Blanch the pork knuckle over medium heat for ten minutes. Turn it over at least once.
Remove, wash and drain.
Rub a large tablespoon of dark soy sauce on the pork knuckle evenly. Let it rest for ten minutes to drip off the excess soy sauce.
Heat about half an inch deep of oil in a large pan or wok. Fry the pork into the oil until it starts to form some charred marks. Remove.
Rehydrate the dried ingredients
Soak the dried shiitake mushrooms in water for half a day or until soft.
Remove the stem and keep the soaking water.
Soak the dry oyster for 15 to 30 minutes and clean them well as they may have some sand.
Soak the black moss for twenty minutes, drain.
Braise the pork knuckle
Saute ingredients B over medium heat until aromatic.
Add ingredients C.
Place the pork knuckle into the wok, then add sufficient water to submerge half of the pork knuckle.
Add ingredients D, then braise it for two hours over low heat.
After two hours, add the dried mushrooms and dried oysters. Also, include the mushroom water. Continue braising for another one hour.
Now add the back moss into the liquid, bit by bit, and cook for another ten minutes before turning off the heat.
Reduce the braising liquid to a thick sauce
Remove all the ingredients in the braising liquid. Pour it through a wire mesh strainer to get a clean broth.
Bring it to a boil ad season it with salt.
Thicken the sauce with cornstarch slurry.
Place the pork knuckle, mushrooms, oysters, and black moss on a serving plate. Drizzle the sauce on the pork knuckle.
Garnish with scallions and lettuce.


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