Dongbei Smoked Pork Knuckle with Garlic Soy Dip

Prepare the spice mix: lightly toast Sichuan peppercorns, star anise, cinnamon, bay leaves, fennel seeds, and white peppercorns in a dry pan over low heat until fragrant, about 2 minutes. Grind into a coarse powder.

Rub the pork knuckles with the spice mix and 3 tablespoons of salt, massaging well. Place in a covered container and refrigerate for at least 4 hours, preferably overnight.

Rinse the pork knuckles thoroughly to remove excess salt and spices. Place in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the knuckles and pot.

In the clean pot, add the pork knuckles, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, ginger, garlic, and scallions. Add enough water to just cover the meat. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1.5 to 2 hours, until the meat is tender but not falling off the bone.

Remove the knuckles from the braising liquid and let them cool to room temperature. Pat dry with paper towels. Reserve the braising liquid for another use if desired.

Set up a smoker: Line a wok or a large pot with heavy-duty aluminum foil. Place the smoking mixture (black tea leaves, rice, brown sugar, and orange peel if using) in the center. Place a wire rack over the mixture. Turn the heat to medium-high until smoke appears.

Place the pork knuckles on the rack, cover with a tight-fitting lid, and smoke for 10-15 minutes, until they have a deep amber color. Turn off heat and let them sit, covered, for another 5 minutes.

For the dipping sauce, combine soy sauce, black vinegar, minced garlic, and chili oil in a small bowl. Stir well.

Once the knuckles are cool enough to handle, slice the meat off the bone (or serve on the bone). Arrange on a platter, garnish with cilantro, and serve with the dipping sauce.