1 - 2 pieces pork knuckle
salt to taste
oil for frying
for the Sauce
100 ml (3 1/2 fl oz) vinegar
1 1/2 cloves garlic
salt and black pepper to taste
5 - 7 pieces chilli, sliced
salt to taste
oil for frying
for the Sauce
100 ml (3 1/2 fl oz) vinegar
1 1/2 cloves garlic
salt and black pepper to taste
5 - 7 pieces chilli, sliced
method
1. Allow 400 - 500 g (13 - 17 oz) raw weight pork knuckle per person.
2. Cook the pork knuckle in salted water over a low heat until tender (1 - 1 1/2 hours, depending on their size).
3. Remove and pat dry with kitchen towel.
4. Fry in medium hot oil for 15 minutes until they have acquired a crispy consistency.
5. Mix together the vinegar sauce ingredients and serve as an accompaniment.
2. Cook the pork knuckle in salted water over a low heat until tender (1 - 1 1/2 hours, depending on their size).
3. Remove and pat dry with kitchen towel.
4. Fry in medium hot oil for 15 minutes until they have acquired a crispy consistency.
5. Mix together the vinegar sauce ingredients and serve as an accompaniment.
serving amount
serves 1 -2
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