Crispy Pork Knuck with Thai Sweet Chili Sauce

Ingredients:

• 2 pork knuckles (1.2 kg) (Pork knuckles are tough cuts with lots of skin, meat, and fat that turn crispy and tender after slow cooking and frying.)

Marinade Ingredients:

• 2 star anise (Star anise adds a sweet, licorice-like aroma.)

• 2 brown cardamom pods (Cardamom enhances the flavor with a warm, earthy spice.)

• 10 bay leaves (Bay leaves give a subtle, herbal aroma that balances strong pork flavors.)

• 3 cloves (Cloves provide a warm, slightly sweet, and spicy flavor.)

• 6 zedoary (Zedoary, a type of ginger, removes any strong meat odors.)

• 6 kg water (Water helps extract flavors from the spices and tenderizes the pork.)

Brush-On Glaze:

• 2 tbsp white vinegar (Vinegar breaks down the tough skin, making it easier to crisp.)

• ¼ tsp red vinegar (Adds a hint of tanginess and color to the skin.)

• ½ tsp maltose (Maltose is a sugar that helps the skin become shiny and crispy.)

• ¼ tsp Shaoxing wine (This Chinese wine tenderizes the meat and adds flavor.)

Dipping Sauce:

• 5 tbsp Thai sweet chili sauce (This sauce is sweet, tangy, and slightly spicy—perfect for crispy pork knuckle.)

Method with Scientific Explanations

Step 1: Prepare the Glaze

• Mix the glaze ingredients in a bowl. Stir until the maltose is completely dissolved.

  
  

  Why? Maltose needs gentle heat or stirring to dissolve because it’s thicker than regular sugar. It helps the skin crisp up when frying.

Step 2: Defrost, Scald, and Marinate the Pork Knuckle

• Make sure the pork knuckle is completely defrosted. Scald the knuckles in boiling water to clean them. Add the knuckles to the marinade and bring to a boil. Turn off the heat and let the pork soak for 50 minutes.

  
  

  Why? Defrosting ensures the pork cooks evenly. Scalding removes impurities and preps the skin for marination. Simmering in the marinade allows the spices to penetrate the tough meat, making it flavorful.

Step 3: Remove and Dry the Knuckles

• Take the pork knuckles out of the water. Remove the bones using a knife and wipe away any oil or moisture on the surface. Brush the skin with the prepared glaze and hang the pork to air-dry for 3 hours.

  
  

  Why? Drying the skin is crucial for making it crispy when fried. Moisture will cause the oil to splatter and prevent the skin from browning properly.

Step 4: Fry the Pork Knuckle

• Heat oil in a large Chinese wok until it is medium-hot. Slowly lower the pork knuckles into the oil. Adjust the heat and fry the pork until the skin turns golden brown.

  
  

  Why? Frying works because hot oil evaporates any remaining moisture on the surface of the skin. This creates a crispy texture as the skin contracts and bubbles up. Controlling the heat prevents the pork from burning.

Step 5: Check for Doneness and Serve

• When the skin is golden and crispy, remove the knuckles from the oil. Let them drain and cool slightly. Serve with Thai sweet chili sauce.

  
  

  Why? The golden-brown color means the pork skin has caramelized, and the Maillard reaction has occurred, creating a crispy, crunchy texture.

Science Behind the Recipe

1. Marination and Tenderizing:The spices, salt, and Shaoxing wine break down tough fibers in the pork knuckle, making the meat tender.

2. Air-Drying the Skin:Removing moisture from the skin allows it to puff up and crisp when fried. Moisture would otherwise steam the skin, making it chewy instead of crunchy.

3. Frying and Maillard Reaction:The hot oil causes the skin’s natural proteins and sugars to react and brown (the Maillard reaction), creating a crispy, flavorful crust.

4. Glaze with Maltose:Maltose creates a sticky, shiny surface that crisps beautifully when fried.