Chinese Braised Pork Knuckle

Name: Chinese Braised Pork Knuckle
Total time: 5400 s
Yield: 3 people
Cuisine: British
Ingredients: 1000 grams pork knuckle; 2 Tbsp shaoxing wine + 1000 ml water for boiling pork knuckle; 3 cups water; 1/4 cup rock sugar; 2 stalk spring onion; 1 pc star anise; 2 slice ginger; 1 tsp sichuan pepper; 4 pcs bay leaves; 3 Tbsp light soy sauce; 3 Tbsp dark soy sauce

Rosalyn Abao-Nuñez @mychefrose

In some parts of China, Braised Pork Knuckle is a must-have dish for Chinese New Year feasts. It’s said that it brings luck and stability! This cut of meat is very meaty, and it usually weighs in at three to four lbs.. You can order it from your butcher, as it’s not a common cut in most grocery stores. The cut is generally more readily available from Asian grocery stores.

Rosalyn Abao-Nuñez @mychefrose

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Ingredients

1 hr 30 mins

3 people

1000 gramspork knuckle
2 Tbspshaoxing wine + 1000 ml water for boiling pork knuckle
3 cupswater
1/4 cuprock sugar
2 stalkspring onion
1 pcstar anise
2 sliceginger
1 tspsichuan pepper
4 pcsbay leaves
3 Tbsplight soy sauce
3 Tbspdark soy sauce

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Steps

1 hr 30 mins

1

Blanch pork knuckle in 4 cups of water and 2 Tbsp shaoxing wine for 3 mins. Take out and rinse with cold water. Drain and set aside.
2

Add all the ingredients. Bring to boil. Simmer for about 1hours until tender. If you like a softer texture add more 30 mins.
3

Remove the bone of the knuckle. Pour the sauce over the pork knuckle and serve hot.