Braised pork knuckles, a beloved comfort dish, boast tender meat, rich collagen, and a glossy, savory sauce. Here’s a step-by-step guide to mastering this culinary delight.
First, prep the knuckles: scrub them clean, then blanch in boiling water with ginger and scallions for 5 minutes to remove impurities. Drain and set aside.
Next, heat oil in a pot over medium flame. Sauté ginger, garlic, and star anise until fragrant. Add the knuckles, searing each side lightly to enhance flavor. Pour in 2 cups of soy sauce, 1 tablespoon of dark soy sauce (for color), 1 tablespoon of sugar, and a splash of rice wine. Add enough water to cover the knuckles.
Bring to a boil, then reduce heat to low. Cover and simmer for 2–2.5 hours, or until the meat is fork-tender. For a thicker sauce, uncover and simmer for another 10 minutes.
Serve hot, garnished with sesame seeds and chopped cilantro. Pair with steamed rice to savor the rich, umami-rich sauce. This dish is even more flavorful the next day, as the flavors meld overnight. Enjoy this hearty, restaurant-quality meal at home!
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