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  • 1 Kg ((~2lb)  pig’s knuckle
  • 1 onion; chopped
  • 2 bay leaves
  • 60 ml (1/4 cup) pepper corns
  • 2 Tbsp salt

Cooking oil

Sauce Ingredients:

  • 1 Tbsp onion; chopped
  • 1 Tbsp garlic; pounded
  • 120 ml (1/2 cup) vinegar
  • Soy sauce to taste


  1. Boil pig’s knuckle in a stock pot with enough water to cover. Add salt, bay leaves, pepper corn, and onion until tender.
  2. Drain and hang to dry.
  3. Place in the refrigerator overnight.

    Within three days:
  4. Deep fry in hot cooking oil until golden brown.

The dish is usually served cut at the various bone joints. Diners take a piece for their plate.
This may be accompanied by thick sweet soy sauce, hot mustard, ketchup and sweet chillie sauce