Ingredients:
Vacuum packed frozen salty pork knuckle
(available at Park and Shop or local frozen meat shops)
Salt
Sugar
Ginger
Oil
Honey
Procedures:
Defrost the salty pork knuckles. You can submerge the entire sealed package in luke warm water to speed up the process.
Boil a pot of water, add salt and ginger. Unwrap the knuckle and put it in the pot of hot water which should be enough to cover the entire knuckle, and kept boiling before putting the knuckle in. Take the knuckle out after about 5 minutes and rinse the knuckle in tap water to completely wash away all the remaining hot water. This is done to remove any frosen and stale smell and taste.
Wash the pot thoroughly and fill another pot of water. Add one teaspoon of sugar and then put the knuckle back into the pot. Turn up the heat and bring it to a boil, and then turn down the heat to minimum and cover the pot. Let it simmer for 2 hours and make sure the water completely covers the knuckle at all time.
Preheat the oven to 200 degree Celsius.
Take out the knuckle and dry it completely, and let it cool for about 10 minutes. Brush a layer of oil all over the knuckle. Put the knuckle in the oven in the upper level with the skin side up, and then switch the setting to gill and grill for about 15 minutes, or until the skin just starting to brown. Meanwhile the skin will slightly “explode” (pop) several times. This is normal.
Take out the knuckle and let it cool for 5 minutes, then brush a layer of Honey on the skin only. Put it back in the oven, and let it grill for another 4 minutes,or until just a couple of tiny spots started to burn.
Take out the knuckle and let it cool for 15 minutes, then it is ready to be cut and served.
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