Spicy And Spicy Chinese Pork Tails - A Step By Step Recipe With A Photo

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Spicy And Spicy Chinese Pork Tails - A Step By Step Recipe With A Photo
Spicy And Spicy Chinese Pork Tails - A Step By Step Recipe With A Photo

Video: Spicy And Spicy Chinese Pork Tails - A Step By Step Recipe With A Photo

Video: Super Easy Chinese Braised Pork Trotter (Leg) Recipe 卤豬脚 Chinese Pork • One Pot Recipe 2022, November
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Cooking description:

If possible, cook a double portion at once, cold tails are also very tasty! By the same principle, you can cook pork ears or a whole shank by adjusting the cooking time.

Purpose: For lunch / For dinner / Inexpensive

Main Ingredient: Meat / Pork

Dish: Snacks / Spicy

Cuisine geography: Chinese / Asian

Ingredients:

  • Pork tails - 1 Kilogram
  • Onion - 1 Piece (small)
  • Garlic - 4-5 Cloves
  • Fresh Ginger - 6-8 Slices
  • Sugar - 2 Tbsp. spoons
  • Rice brown vinegar - 1 tbsp. the spoon
  • Oyster sauce - 1 Tbsp. the spoon
  • Soy Sauce - 150 Milliliters
  • Chili Pepper - 1 Teaspoon (flaked dried)
  • Spice mixture - 1 tbsp. spoon (Chinese wusangmian blend)
  • Vegetable oil - 1 tbsp. the spoon

Servings: 3-4

How to cook "Spicy and Spicy Chinese Pork Tails"

Spicy and spicy Chinese pork tails - photo step 1
Spicy and spicy Chinese pork tails - photo step 1

Rinse the tails well, scrape the skin if necessary. Pour in cold water, bring to a boil and boil for 5 minutes. Drain and rinse again with cold water. Let the water drain and place in a non-oxidizable dish, dipping in the marinade. For the marinade, chop the onion and garlic, cut the ginger into slices, mix with half the sugar and spices, add soy sauce and 50-70 ml of water and mix well.

Spicy and spicy Chinese pork tails - photo step 2
Spicy and spicy Chinese pork tails - photo step 2

Cover with foil, punch a few holes in it and refrigerate for a period of days to three. Periodically change the tails in places - lower the upper ones down.

Spicy and spicy Chinese pork tails - photo step 3
Spicy and spicy Chinese pork tails - photo step 3

Take out the tails from the refrigerator one hour before cooking. Heat, but do not heat the oil and fry the ponytails on all sides until blush. It is most convenient to do this in a wok or a spacious deep frying pan to lay the tails in one layer.

Spicy and spicy Chinese pork tails - photo step 4
Spicy and spicy Chinese pork tails - photo step 4

Pour the remaining marinade over the tails and simmer over low heat, turning over so that all the tails are evenly saturated with the sauce. When tender, after about an hour and a half, add the remaining sugar and spices, rice vinegar, oyster sauce, and chili flakes. Simmer for another 10 minutes, stirring all the time. The ponytails should be covered with glossy glaze on all sides.

Spicy and spicy Chinese pork tails - photo step 5
Spicy and spicy Chinese pork tails - photo step 5

Serve the tails hot or cold, sprinkled with toasted sesame seeds and herbs. Be sure to serve chopped onions, preferably sweet varieties, to the tails.

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