Using Herbs and Spices

Vietnamese Recipes & Cuisines (Meat)

Pork Knuckle and Peanut Stew Recipe

(Khuy Chan Lon Ham Voi Lac)

Ingredients : Serves 4

3

1

30 g

4 x 2.5cm

2 large

2.8 liters

1/4 teaspoon

Pork knuckles

Smoked pork knuckle or ham hock

Fresh peanuts, blanches

Slices peeled ginger, 1 cm thick

Spring onions

Water

Salt

Method :
  • Put the fresh and smoked knuckles, peanuts, ginger and spring onions into a large, heavy pot together with the water and bring to the boil over a high heat.

  • Turn down the heat to a simmer and skim off any scum. Cover and simmer for 2 1/2 hours, stirring once in a while.

  • Skim off scum and season with salt to taste.

  • Discard the ginger, spring onions and the knuckle bones, if so desired.

  • The meat may be served in chunks or cut into small pieces.

  • Serve hot with a dip of Nuoc Mam sauce with a sprinkling of ground Szechuan peppercorns.

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