Slow Cooked Pork Knuckle with Abalones
More than 60 min
Yoshihama Abalones10 pc
Chinese Ham200 g
Brine Sauce1 Small Bowl
Rock Sugar2 tbsp
Oyster Sauce1 tsp
Chinese Rice WineTo Taste
Light Soy Sauce1 tsp
Corn Starch1 tsp
Dark Soy Sauce1 tsp
Coat the pork knuckles with light soy sauce and dark soy sauce. Put into the Halogen Cooking Pot. Grill at 250°C until its surface is golden brown. Stab the rind with a fork to create small holes. Flip and grill the other side until golden brown.
Put the pork knuckle into a vacuum zipper bag. Add a small amount of brine sauce and rock sugar. Vacuum seal.
Set the temperature of the Sous Vide Circulator to 68°C and the time to 15 hours. When the water reaches the desired temperature, put the pork knuckle into the water.
Select the "Meat" programme of the Ultimate Rice Cooker. Put in oil and saute the chicken, chicken feet and pork. Braise everything together for a while. Add Chinese rice wine, abalones and Chinese ham. Cook for 30 minutes with water. Pour out the sauce. Set aside.
Take out the pork knuckle and abalones. Arrange on a plate. Cook the abalone sauce with rock sugar, oyster sauce, light soy sauce, corn starch slurry and dark soy sauce. Pour the sauce on top. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference