(bento)-屏東客家豬腳便當 / (bento) Taiwanese Pork Knuckles Bento Recipe

Prepare and blanch

Rinse the pork knuckles under cold water. Trim any excess hair and loose fat. Put the knuckles in a large pot, cover with cold water and bring to a rolling boil for 8 minutes to remove impurities. Drain and rinse the knuckles and discard the blanching water. Rinse the pot.

Sear

Heat 1 tbs neutral oil in the pot over medium-high heat. Add the drained knuckles and sear on all sides for 4–6 minutes until the skin and exposed fat begin to brown — this improves color and flavor.

Braise

Add sliced ginger, crushed garlic, scallion knots, star anise, cinnamon, dried tangerine peel (if using) and five-spice powder to the pot. Pour in light soy sauce, dark soy sauce and Shaoxing wine, then add 1.6 L (1600 ml) water; the liquid should mostly cover the knuckles. Add rock sugar and white pepper. Bring to a boil, then reduce to a gentle simmer. Cover partially and simmer for 2 to 2.5 hours, turning the knuckles once halfway, until the meat is tender and gelatinous and the skin is soft but intact. Skim foam occasionally.

Adjust seasoning and reduce

When the meat is tender, remove the knuckles and set aside. Increase heat and reduce the braising liquid by about 20–30% until slightly thickened. Taste and add salt (about 1 tsp, adjust to taste). Return the knuckles to the reduced sauce for 10 minutes to absorb flavor and reheat through.

Finish

Remove knuckles and let rest 10 minutes. Slice crosswise into 2–3 cm serving pieces. Reserve braising liquid to spoon over rice and as a base for the marinated pork sauce if desired.

Cook aromatics: Heat 1 tbs cooking oil in a skillet over medium heat. Add diced shallot and sauté until translucent and lightly caramelized, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown pork: Add ground pork and break up with a spatula. Cook until the pork is browned and some fat has rendered, about 6–8 minutes.

Simmer sauce: Stir in light soy sauce, dark soy sauce, rock sugar, five-spice powder and 200 ml water (or reserved braising liquid diluted to about 200 ml). Bring to a simmer and cook 8–10 minutes, stirring occasionally. Taste and adjust seasoning.

Thicken (optional): If you prefer a slightly thicker topping for rice, mix 1 tsp cornstarch with 1 tbs water and stir into the simmering pork sauce. Cook 1–2 minutes until slightly thickened. Keep warm until plating.

Crush and combine: Place peeled garlic cloves in a mortar and pestle or use a small food processor. Pound or blitz until a coarse paste forms. Transfer to a small bowl.

Season: Add light soy sauce, rice vinegar, sesame oil, sugar, water and salt to the garlic paste. Stir until sugar dissolves. Taste and add chili oil if you want a touch of heat. Adjust acidity or salt to taste. Refrigerate briefly for flavors to meld.

Cook rice: Rinse 2 cups jasmine rice under cold water until water runs mostly clear. Combine rinsed rice and 360 ml water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, then cover and simmer 12–15 minutes until water is absorbed. Let rest 10 minutes with lid on before fluffing.

Blanch vegetables: Bring a pot of salted water to a boil (use 0.5 tsp salt). Blanch bok choy or gai lan for 30–60 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and toss lightly with 1 tsp sesame oil and a pinch of salt.

Assemble bento: Scoop rice into bento box compartments. Spoon several tablespoons of the marinated pork sauce over a portion of rice. Place 2–3 slices of the braised pork knuckle on the rice or alongside. Add a portion of blanched greens. Drizzle reserved braising sauce over meat and rice as desired. Serve garlic sauce on the side for dipping or drizzling.