Shandong Braised Pork Knuckle (Tian Ti Shao Zhu Shou)
Shandong Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Shandong Province
II
Description
Shandong tian ti shao zhu shou (tian ti = honeyed hoof) is a formal banquet dish: the whole pork trotter is slow-braised in soy, Shaoxing wine, rock sugar and five-spice until the skin becomes lacquered and gelatinous. Distinguished from Cantonese pig's trotters by the higher soy-sweetness ratio and the formal presentation on the bone at banquets.
III
The Thread
—Korean jokbal — Korean soy-braised pork trotter
—German Schweinshaxe — braised pork knuckle
—French pied de cochon — braised pig's trotter
IV
Flavour Context
Sweet-savoury, deeply lacquered; pork skin gelatinous and silky; five-spice warmth; rich, satisfying braised collagen
Pillars V — VII
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