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Hong Kong Style Braised Pork Knuckles
A rich and savory dish featuring tender pork knuckles braised in a flavorful sauce with aromatic spices. This dish is often enjoyed for its gelatinous texture and is considered auspicious.
🧂 Ainekset
- 1.8 kg Pork knuckles(about 4 lbs, skin on)
- 6 slices Ginger(divided)
- 3 stalks Green onions (scallions)(cut into sections, divided)
- 5 tbsp Shaoxing wine(divided)
- 6 tbsp Light soy sauce
- 6 tbsp Dark soy sauce
- 50 g Rock sugar
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 4 pieces Bay leaves
- 6 cloves Garlic(coarsely chopped)
- 1 piece Shallot(coarsely chopped)
- 5 g Dried chilies(optional)
- 2 tbsp Oil(for sautéing)
- 2 L Water
👨🍳 Ohjeet
- 1
Prepare the pork knuckles: Rinse the pork knuckles. Remove any visible hairs with tweezers or by singeing with a blowtorch. Blanch the pork knuckles in boiling water with 2 slices of ginger, 1 stalk of green onion, and 2 tbsp Shaoxing wine for about 5-7 minutes to remove impurities and odor. Drain and rinse under cold water.
- 2
Sear the pork knuckles: Heat 2 tbsp of oil in a wok or heavy-bottomed pot over medium-high heat. Add the blanched pork knuckles and sear them on all sides until golden brown. This step helps to render some fat and add flavor. Remove the pork knuckles and set aside.
- 3
Sauté aromatics: In the same pot, add the chopped ginger, garlic, and shallot. Sauté over medium heat until fragrant. If using dried chilies, add them now and sauté briefly.
- 4
Braise the pork knuckles: Add the seared pork knuckles back to the pot. Pour in the water, light soy sauce, dark soy sauce, remaining Shaoxing wine, and add the rock sugar, star anise, cinnamon stick, and bay leaves. Ensure the liquid covers the pork knuckles. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender.
- 5
Serve: Remove the pork knuckles from the braising liquid. You can serve them whole or sliced. Spoon some of the braising liquid over the top. Garnish with chopped green onions.
💡 Ammattilaisvinkit
- ✓For extra tender meat, you can braise for longer, up to 3 hours.
- ✓The braising liquid can be strained and reused for future braising.
- ✓This dish is often served with preserved mustard greens or a side of steamed rice.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add hard-boiled eggs to the braising liquid during the last 30 minutes of cooking.
- Include other spices like cloves or Sichuan peppercorns for a different flavor profile.
- Some recipes include peanut butter in the braising liquid for a richer, thicker sauce.