Red Cooked Pork Knuckle’

Score the pork rind around the stilt (1, 2 to 1, 4 kilograms) deeply and in a diamond shape with a very sharp kitchen knife.

In a high saucepan, boil enough tap water to cover the piece of meat.

Place the pork shank in the bubbling tap water, let it bubble up and keep it there for straining min.

Drain.

When cooled, rinse and pat the shank.

Rub the salt neatly on the stilton.

Mix the soy sauce and sherry and brush the meat with half the amount of it.

Preheat the oven to 170 to 180 degrees Celsius.

Place the stilton in a pan and pour about 1, 5 deciliters of tap water around the meat, without washing off the soy-sherry mixture to do so.

Add the star anise crown and the peeled ginger piece.

Then put the meat in the oven and cook for 60 minutes.

Turn once to the other side and glaze a little bit with the resulting roast stock.

Now add the remaining soy sherry mixture, melt the sugar in 0, 5 deciliters of tap water and add it.

Put the meat back into the oven for 150 mmin.

Turn, glaze and after another 30 min turn again to the other side and glaze.

Put back in the oven for another 60 min, glaze, turn to the other side and so on.

In total, the meat is in the oven for 2 3/4 hrs.

If the sauce boils down too much, add a little hot water.

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