Braised Pork Knuckles 紅燒豬蹄

🧂 Ingredients

• 1.8 kg Pork knuckles

  aka whole shank bone-in aka pork hock (4lbs)
• 2 slices Ginger

  for parboiling
• 2 stalks Green onions

  for parboiling
• 2 tbsp Shaoxing wine

  for parboiling
• 6 tbsp Light soy sauce
• 6 tbsp Dark soy sauce
• 50 g Rock sugar
• 3 tbsp Smooth peanut butter
• 3 tbsp Shaoxing wine
• 3 tbsp Oyster sauce
• 3 Star anise
• 1 Cinnamon stick
• 4 Bay leaves
• 1 Caoguo

  aka tsaoko (looks like a nutmeg)
• 4 slices Ginger
• 6 cloves Garlic
• 1 Shallot
• 2 L Water
• 5 g Dried chilies

  (optional)
• 2 tbsp Oil
• 2 tsp Corn starch

  for slurry
• 1 tbsp Water

  for slurry

Instructions

• 1 Rinse approximately 2 pork knuckles and put into a large pot
• 2 Add 2 slices of ginger, 2 stalks of green onions, 2 tbsp Shaoxing wine and
  enough water to cover the pork knuckles
• 3 Bring water to a boil. Let it boil for 5 minutes
• 4 Remove pork knuckles from the water and rinse with cold water. Let cool in a
  colander. Water, ginger and green onions may be discarded
• 5 When pork knuckles have cooled, remove hairs with a tweezer
• 6 Slice 4 slices of ginger, coarsely chop 6 cloves of garlic and 1 shallot.
  Prepare 5g of dried chilies
• 7 Prepare 3 star anise, 1 cinnamon stick, 4 bay leaves and 1 caoguo. Preferably,
  place into a spice bag so that it’ll be easy to fish out
• 8 In a braising pot, heat on medium high heat, add 2 tbsp oil, add ginger. Fry
  until ginger is golden
• 9 Add garlic, shallots and dried chilies, fry until aromatic
• 10 Add pork knuckles, 2L water (or enough to cover the pork knuckles), 6 tbsp light
  soy sauce, 6 tbsp dark soy sauce, 50g rock sugar, 3 tbsp peanut butter, 3 tbsp
  Shaoxing wine, 3 tbsp oyster sauce, and prepared spice bag
• 11 Bring contents to a boil and fish out the cinnamon and caoguo They’re fished out
  now so that there is only a subtle herb flavour. If you like the taste stronger,
  you may keep it in longer. If you leave it for longer, beware that caoguo may
  leave a bitter after taste especially if you’re making less content
• 12 Adjust heat to medium-low and let it simmer for 2 hours, stirring occasionally
  This is a medium simmer where you should see gentle bubbles forming. If foam
  forms, remove with a skimmer
• 13 After 2 hours, remove the pork knuckles and remove the bone. The bone should be
  fairly easy to remove. You may cut a vertical slit on the knuckle and remove the
  bone. Or, you may hold down the knuckle with one hand and pull the bone with the
  other so that you maintain a ring-like piece of knuckle
• 14 Remove all the solids from the sauce
• 15 Combine 2 tsp corn starch and 1 tbsp water. Mix well and drizzle slowly into the
  sauce. Stir mixture until thickened
• 16 Optional: blanche some bok choy to place around the plate
• 17 Put pork knuckles on the plate, either whole or cut into pieces, pour sauce on
  top
• 18 Serve with rice, noodles or steamed buns

Nutrition Info