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Master-Stock Pork Knuckle 卤猪肘

Blanch to remove gaminess, simmer in master stock, then steep off heat

The move that makes it work

Blanch to remove gaminess, simmer in master stock, then steep off heat

Get the full recipe

The complete step-by-step method lives in Commercial Braised Goods System (卤味) — 44 recipes, metric and US measurements, PDF + EPUB, free lifetime updates.

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Master-Stock Pork Knuckle 卤猪肘

The move that makes it work

Get the full recipe

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