Wednesday, March 23, 2011

Dry Tossed Egg Noodles With Red Cooked Pork Knuckle 紅燒豬腳撈麵 - “Malaysian Monday 32"



I have to apologize for another much delayed MM post - I can only blame it to a very hectic start to the week and "internetless" at home. I prepared this when my dear friend A came over for lunch several weekends ago, the reason why some skinned and boned meat was added too. This is another of my favourite dishes from the wonderful noodle stall back in Cameron Highlands I mentioned often and I am extremely happy with my first attempt at recreating it at home. The red cooked pork knuckle can also be served as part of a Chinese meal with rice and perhaps a simple stir fried greens. For a halal version, try using lamb shins instead.



serves 6 as a one dish meal
you'll need;
2 pork knuckles, cut into large pieces (get you butcher to do this for you)
1 kg of skinned and boned knuckle meat*, cut into large pieces
5 tbs of rock sugar, bashed 
3 star anise
2 cassia bark
1 tbs of cumin powder
5 cloves
5 cm piece of ginger, sliced
1 head of garlic
3 spring onions, white part only
2 litres of stock
1/2 cup of light soy
1/3 cup of dark soy
5 tbs of caramel sauce

dressing for the noodles/serve;
1 tbs of shallot oil or garlic oil 
1.5 tbs of light soy
1 tbs of caramel sauce
1 tsp of castor sugar
dash of white pepper

you'll also need;
1 bunch of choysum, cut and blanched
1.5 fresh egg noodles/person
chopped spring onion to serve
fried shallot to serve
pickled green chillies in soy to serve
bird chillies in soy to serve



Blanch pork pieces and drain well.



Fry pork pieces with a little until golden and set aside.



Bring stock to a boil and add in the spices and seasonings, return the pork pieces to the pot. 



Cover and simmer until the pork is very tender (~2 hours) and the sauce is thick and sticky.



Bring a pot of water to a boil, meanwhile prepare the sauce for the noodles. Cook noodles for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, add noodles and cook for another 15 seconds. Blanch choysum or bokchoy briefly. Mix noodles in the prepare sauce/dressing.



Top the dressed noodles with  pork knuckles with some of the delicious sauce, top with chopped spring onions and fried shallots. Don't forget the chillies!



My friend Sharon from Test With A Skewer will be hosting the March event. Please send all your entries to its.sharon.gmail.com, to find out more about the event please click HERE

10 comments:

  1. the noodles look really "Q" and even though I just had my dinner, I can feel my tastebuds salivating just a little! Bookmarking to try soon!

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  2. This looks so good! I wish I could cook this at home, my hubs absolutely refuse to eat anything this fatty =(

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  3. Oh this is very naughty! :) I love it!

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  4. Harriet from carltonMarch 24, 2011 at 2:50 PM

    Oh the pork must be so tender. Can I use only the boneless meat?

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  5. Wow this looks awsome! unfortunately I am on a diet :(

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  6. You could have rice with this, but noodles are such a better accompaniment.

    Shame on pigpig's hubby - what is wrong with him, fatty pork is the business!

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  7. My huousemate is German and I am going to surprise him with this dish!

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  8. Wow - what a great blog. This looks like a fantastic recipe that I must add to my list.

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  9. Mmmm...I can smell it's goodness all the way from here! Yum!

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