Pork knuckle is a familiar ingredient often seen in nutritious soups. Today, the cooking section Into the kitchen of Tastetutorial.com will guide you on the secrets to cooking 2 soup dishes with pork knuckle. Let’s get cooking today!
1. Pork knuckle soup with mung beans
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Preparation
15 minutes
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Cooking time
1 hour 30 minutes
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Difficulty level
Easy
Ingredients for Pork knuckle soup with mung beans Serves 4
Pork knuckle 1 piece Mung beans 200 gr Shallots 3 bulbs Cooking oil 2 tablespoons Fish sauce 2 teaspoons Common seasoning a little (seasoning powder/MSG/salt)
How to choose fresh mung beans
- To save time during cooking, it is best to choose mung beans that have already been peeled, with a beautiful yellow color, firm halves that are free from pests and have the characteristic aroma of mung beans.
- If you buy mung beans with skin on, choose those that are plump, evenly sized, and free from pests or shriveled beans.
How to Prepare Green Bean and Pork Leg Soup
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Prepare the pork leg and green beans
Wash the pork leg with salt water, thoroughly clean the hooves. Cut the pork leg in half and chop it into bite-sized pieces.
Soak the green beans in water for 10 minutes, then rinse them thoroughly with water.
Why soak green beans before cooking- Increases the nutritional value available in the beans.
- Makes the digestion process easier.
- Soaking the beans helps improve the flavor of the dish, making it tastier.
See details: Why soak beans and grains before cooking?
Peel the shallots, wash them clean, and slice them thinly.
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Stir-fry the pork leg
Place a pot on the stove, add 2 tablespoons of cooking oil and the shallots to sauté them until fragrant. Then add the pork leg and stir-fry with 1 tablespoon of seasoning to absorb the flavors, continuing to stir until the pork leg meat is firm.
Tip: Stir-frying the pork leg beforehand will help it become firmer and absorb more flavors.
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Stew the pork leg
After the meat is firm, add 1.5 liters of water and stew for 30 minutes.
Then add the mung beans and continue to stew for another 45 minutes, adding 2 teaspoons of fish sauce and 1 tablespoon of seasoning powder.
Tip: While stewing, be sure to occasionally skim off the foam to make the broth clearer and the dish tastier.After stewing, turn off the heat, add 1 tablespoon of MSG and stir well, then serve in a bowl.
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Final product
This soup is very nutritious, providing you with enough energy for the whole day. It contains protein, fiber, and is rich in vitamins and other nutrients.
Taking a bite of meat and sipping some broth creates a delightful sensation, combining the rich flavor of the meat with the refreshing taste of mung beans, giving a sense of richness while also feeling the sweet and nutty flavors.
2. Stewed Pork Hock Soup with Winter Melon
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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Stewed Pork Hock Soup with Winter Melon For 3 people
Pork hock 300 gr Winter melon 1 fruit Green onions 3 branches Coriander 2 branches Pepper 1/2 teaspoon Common spices a little (salt/sugar/seasoning)
How to choose fresh and delicious winter melon
- Choose large fruits that feel firm, with smooth dark green skin, plump, large stem, and still fresh; these are immature fruits that will have a delicious and characteristic sweet taste.
- Avoid choosing fruits that are dark green or black, as these are overripe, have many seeds, and the flesh is tough, which can lead to a sour taste and negatively affect the flavor of the dish.
How to cook Stewed Pork Hock Soup with Winter Melon
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Prepare the pork hock
Wash the pork hock thoroughly with salt water to eliminate any odor, then rinse clean and cut into bite-sized pieces.
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Prepare the remaining ingredients
Peel and cut the gourd in half. Then cut it into small, bite-sized pieces and rinse well.
For the onion and cilantro, peel them, cut off the roots and any wilted parts, wash them, and chop finely.
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Cook the soup
Bring a pot of water to a boil and braise the pork leg for 45 minutes.
Once the pork is tender, add the gourd to cook. When the soup starts to boil, season with 2 teaspoons of sugar, 3 teaspoons of seasoning powder, and 1 teaspoon of salt.
Tip: Remember to skim off the foam to keep the broth clear and sweeter.After the gourd is cooked, turn off the heat, add the chopped onion and cilantro, serve in a bowl, and sprinkle some pepper on top to finish.
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Finished Product
When enjoying the soup, I can feel the delicious sweet taste of the meat and pork hock bones, as well as the light sweetness from the winter melon. This soup will surely make the family meal more complete.
How to Choose Good Pork Hock
- Choose pork hocks that are firm, with even meat fibers; when pressing down on the meat, it should have high elasticity.
- Prefer pieces that have a bright pink color, without any unusual colors, and the cuts should have a natural, bright, and dry appearance.
- The meat should not have any foul or fishy smell, should not have any strange particles on it, and should not be bruised or black.
Tips to Remove the Smell of Pork Hock
- Method 1: Before cooking, blanch the pork hock in boiling water for about 2 – 3 minutes, then rinse with cold water.
- Method 2: Use a mini gas torch set to medium or burn leftover newspaper and straw to lightly char the pork hock, thoroughly removing any coarse hairs on the pig’s skin. Alternatively, you can also use the pan-searing method.
Above is the article guiding how to make 2 dishes braised pork leg soup with mung beans and braised melon that are delicious, rich, and extremely simple and easy to make, which anyone can do. Wishing you success in preparing quality dishes to treat your family!
*Refer to images and recipes from the YouTube channel Delicious handmade dishes and HỒNG THANH FOOD
