Michael Huynh

Braised Pork Shoulder Bones

A hearty and savory pork stew with optional potato, carrot, radish, and peanuts using the pressure cooker.

Ingredients

Optional:

Other Ingredients:

Gather onto plate:

Spice Bag:

Steps

  1. Defrost 1kg pork bones for 30 mins by putting it into water to draw out any blood.
  2. Wash and cut the spring onion, then tie it into a knot.
  3. Slice 2 slices of ginger for the spice bag. And as many slice soft ginger as there are pieces of pork.
  4. Wash a potato.
  5. Wash, peel, and slice a carrot into thirds.
  6. Gather all these items onto a plate:

- 2 slices of ginger - 1 bay leaf - 1 small piece of Chinese cassia - 1 big piece of star anise - 1 black cardamom (tsao-ko amomum) - 10 pieces of lump sugar

  1. Put everything on the plate into the spice bag except the lump sugar.
  2. Get a wok and fill with pork feet and cold water just enough to cover the pork.
  3. Add 2 splashes of salted Chinese cooking wine, spring onion, and slices of ginger.
  4. Bring to a boil, then boil for another 10 mins to remove pork odour.
  5. Pour out the pork into the sink and wash the pieces, especially where there is exposed bone marrow.
  6. Add the washed pork to the pressure cooker.
  7. Add spice bag and lump sugar into the pressure cooker.
  8. Add the potato, carrot, and a handful of raw shelled Australian Virginia peanuts.
  9. Add 1 full tablespoon of yellow bean sauce and 1 full tablespoon of bean sauce.
  10. Add 2 tablespoons of soy sauce and 0.5 tablespoon of dark soy sauce.
  11. Add 2 cups of water.
  12. Close the lid.
  13. Set to steam and pressure cook for 10 mins.
  14. Once cooking is done, let it sit in the pressure cooker for 20 mins.
  15. Open the lid, take out the spice bag.
  16. Boil the pork to make the meat tastier and reduce the sauce a little.
  17. Serve in a bowl.

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