What are common mistakes when making Shandong Braised Pork Knuckle (Tian Ti Shao Zhu Shou)?

Short braising time — skin doesn't achieve gelatinous quality Not browning first — pale braised pork lacks the depth of colour and flavour Too little rock sugar — Shandong braised dishes should have assertive sweetness

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CH.334.0001 Chinese

Shandong Braised Pork Knuckle (Tian Ti Shao Zhu Shou)

Chinese — Shandong — Pork Tradition

Shandong Braised Pork Knuckle (Tian Ti Shao Zhu Shou)

One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop

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

I The Canonical Dishes II The Method

Further training content for this entry is being completed.