|
|
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.
|
|
|