Sichuan Pepper and Chili Shandong Beer-Braised Pork Knuckle

Method

1. Mix Sichuan pepper and chili flakes into the braising liquid.
2. Brown pork knuckle in a pan until golden. Remove and set aside.
3. In same pan, sauté garlic, ginger, and star anise. Add soy sauces and sugar.
4. Return pork to pan. Add beer to cover. Bring to a boil.
5. Simmer 1.5-2 hours until tender. Reduce sauce until thick.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.