• Prep Time 30 minutes
  • Cook Time 50 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1.8kg pork knuckle
  • 4 cloves of garlic
  • 4 shallots
  • 4 fresh red chilli
  • 2 fresh bird eye chilli
  • 4 inches ginger
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp sugar
  • 2 tsp salt
  • 3 tbsp Asam Jawa juice

Instructions

  1. Clean the pork knuckles and bring the meat to boil in cold water with two pieces of ginger to remove impurities and smell.
  2. Turn off the heat, drain, and rinse the pork knuckles. Set aside.
  3. Put the ginger, garlic, shallots, fresh red chilli and bird eye chilli in a blender and blend to a smooth paste.
  4. Heat up the wok with some cooking oil and stir fry the paste till fragrant.
  5. Then add in the pork knuckle and stir fry for about 2-3 minutes and add some water to deglaze the pan.
  6. Transfer the pork knuckles to a pot and add more water until it covers the meat and let it boil. Once boiling, put on the lid and let it simmer for 30mins on low heat.
  7. After 30mins, add in the remaining ingredients (light soy sauce, dark soy sauce, sugar, salt and asam juice) and let it simmer for another 20mins.
  8. Transfer to a bowl and top with coriander (if using) and serve.
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