Braised pork knuckle, a beloved dish in Chinese cuisine, is renowned for its tender, melt-in-your-mouth texture and rich, savory flavor. Mastering this recipe requires patience but rewards with a show-stopping meal. Here’s a step-by-step guide to creating this delicacy.
First, gather ingredients: a 1.5 kg pork knuckle, 5 slices of ginger, 3 scallions, 2 star anise, 1 cinnamon stick, 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, and enough water to cover. Start by blanching the knuckle: place it in boiling water with ginger and scallions for 5 minutes, then drain and rinse.
Next, heat 1 tbsp oil in a wok, add sugar, and caramelize until golden. Sear the knuckle until browned on all sides. Add ginger, scallions, star anise, and cinnamon, stirring until fragrant. Pour in soy sauces, Shaoxing wine, and water, ensuring the knuckle is fully submerged.
Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours, or until the meat is fork-tender. Turn the knuckle every 30 minutes to ensure even coloring. Finally, increase heat to reduce the sauce until thick and glossy. Serve hot, garnished with sesame seeds and scallions.
This dish pairs perfectly with steamed rice or mantou, offering a harmony of sweet, salty, and aromatic flavors that will impress family and friends.
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