Recipe : Roasted Pepper Pig Knuckle

• 1 pcs Golden Pig pork knuckle

• 2 star anise
• 2 brown cardamom pods
• 10 bay leaves
• 3 cloves
• 6 zedoary
• 6L water

Brush-on Glaze:
• 2 tbsp white vinegar
• 1/4 tsp red vinegar
• 1/8 tsp maltose
• 1/4 tsp Shaoxing wine

• Freshly ground black pepper
• 5 tbsp Thai sweet chili sauce


Prepare glazing. Mix all glazing ingredients. Stir well until the maltose is dissolved.

Defrost and scald the knuckle. Add marinade in separate pot and bring to boil. Simmer for 50 minutes. Turn off heat and let to cook for another 50 minutes. Drain and wipe away any grease on the knuckle. Brush glazing on skin and hang up to dry for 2 hours.

Heat up oil. Deep fry Golden Pig Knuckle on a ladle, pour hot oil over the skin slowly until it turns brown and crispy. Serve hot and season with a pinch of black pepper. Enjoy with Thai sweet chili sauce.