This is definitely one of my father's favourite dishes. He simply loved the tender meat and fatty chewy skin. It is a must item whenever we dined at any teochew porridge stall. My mum would prepare this dish with hard boiled eggs, firm beancurd(taukwa) and fried beancurd (taupok). Though this is a high cholesterol food item, it is also rich in natural collagen.
Ingredient
1 pork knuckle cut into bite sizes
4 hard boiled eggs, shelled
2 taukwa, cut into 4 pieces each and shallow fried
4 taupok cut into 3 pieces each
800ml water
2 star anise
1 cinnamon stick
5 cloves garlic
3 tbsp dark soya sauce
2 tbsp light soya sauce
1 tsp sugar
Method
Blanch the pork knuckles in boiling water and drain. In a pot, add 200 ml water, star anise, cinnamon stick, garlic and sauces. Bring to a boil and add the pork knuckles. Simmer over low flame, stirring occasionally. Add in the remaining portion of the water slowly. About half an hour later, add the eggs, taukwa and taupok. Cook over low flame for another half an hour. This dish is best served with steamed rice or porridge.
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