Braised Pork Knuckle

March 17, 2025 38 Minutes Advanced

Nutritional Information

600 kcal
Calories
40g
Protein
15g
Carbohydrates
38g
Fat
Recipe Hot Dishes
Braised Pork Knuckle

This succulent Stewed Pork Knuckle is a melt-in-your-mouth delicacy, slow-cooked to perfection for rich, savory flavor. Carefully selected pork knuckles are deboned, stuffed with tender meat, and tied to retain their shape before being caramelized with sugar for a glossy, golden hue. Simmered in a fragrant broth of soy sauce, scallions, ginger, and cooking wine, the meat absorbs deep umami notes from a premium stewing sauce. The secret? A two-hour soak in the broth ensures every bite is infused with irresistible savoriness. Sliced chilled for a firm yet tender texture, this dish is a stunning centerpiece for any feast. Perfect for special occasions, this recipe guarantees fall-off-the-bone tenderness and a beautiful presentation. Try it for a taste of authentic, slow-cooked comfort!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Buy pork knuckles (choose ones with fine skin and no hair) and ask the seller to remove the large bones from the inside without breaking the skin. Rinse them clean at home.
Step 1
2
Step 2
Boil the pork knuckles in cold water until they float to the surface, then remove them and rinse with warm water.
Step 2
3
Step 3
Trim the excess meat from the edges of the pork knuckles and stuff it inside (after the bones are removed, there will be empty space).
Step 3
4
Step 4
After stuffing, tie the pork knuckles with cotton thread.
Step 4
5
Step 5
Caramelize sugar to create a sugar color.
Step 5
6
Step 6
Add color to the pork knuckles (be careful of splashing oil, turn down the heat), add soy sauce and stir-fry over low heat until the color is even, then add the large bones.
Step 6
7
Step 7
Put the pork knuckles and sugar color into the pot, bring to a boil, skim off the foam, and add scallions, ginger, and cooking wine.
Step 7
8
Step 8
Add stewing sauce (store-bought stewing sauce package, personally recommended).
Step 8
9
Step 9
Stew for about 40 minutes, then add salt (pour salt on the pork knuckle meat to allow the flavor to penetrate), and continue stewing until the meat can be easily pierced with a chopstick.
Step 9
10
Step 10
After stewing, soak the pork knuckles in the broth for two hours to allow the flavors to penetrate, then remove and untie, refrigerate, and slice after cooling.
Step 10

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