咸猪手与白醋加入锅中，水滚后即调慢火，以免皮层裂开。
Add pork knuckle and white vinegar in to boiling water, cook slowly after boiled otherwise the skin will split.
预热焗炉至220度摄氏，猪手涂上芥辣，置焗炉焗约40分钟至猪皮金黄香脆。
Preheat oven to 220 degrees Celsius, spread mustard over the pork and roast for 40 minutes until golden brown.
安猪：“其实一手术之后我弯曲时的疼痛就减少了，事实上那就是在我腿还肿胀之后。”
Bynum: "Actually, right after the surgery I could bend it with less pain, and that was right after and my leg was still swollen."
安猪：“其实一手术之后我弯曲时的疼痛就减少了，事实上那就是在我腿还肿胀之后。”
Bynum: "Actually, right after the surgery I could bend it with less pain, and that was right after and my leg was still swollen."
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