Ingredients:
1 (600 g) pork knuckle
3 cups water
1 onion, quartered
1 carrot, roughly cut
2 clove garlic, crushed
1 tbsp black peppercorn, cracked
5 cups water
1 tbsp salt
enough oil for deep-frying
Method:
Clean pork knuckle by plucking-off hair and scraping the surface of rind to remove dirt.
In a pot, bring 3 cups of water to boil.
Add-in pork knuckle to scald for 1o minutes.
Drain well and again, clean the pork knuckles by plucking-off any leftover hair and scrape the rind; set-aside.
In a pot, add-in pork knuckle, onion, carrot, black peppercorns, garlic and water, cooked covered for 2 hours or till the pork knuckle is soften and tender.
Remove the pork knuckle from the pot (reserves the stock) and drain well with the help of running fan for about 30 minutes or till dried.
In another pot, heat oil over high heat.
Deep-fry the pork knuckle till golden brown and crispy (about 20 minutes).
Remove from oil and drain well on paper napkins.
Transfer the pork knuckle onto a serving plate.
Add-in enough the reserved stock and serve warm with cooked vegetables salad, vegetable balls or mashed potatoes.
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