Chinese Braised Pork Knuckle

🥢 Chinese Braised Pork Knuckle 

Hong Shao Zhou Zi  is a classic Chinese dish, especially popular during family banquets and festive occasions. The pork knuckle is slowly braised in a rich soy-based sauce until the meat becomes tender, flavorful, and glistening.

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🛒 Ingredients

• Pork knuckle (front leg with skin on): 1 piece (about 1.5–2 kg)

• Ginger: 6–8 slices

• Green onions: 4–5 stalks, cut into sections

• Star anise: 2 pieces

• Bay leaves: 2–3

• Cinnamon stick: 1 small piece

• Dried chili peppers: 2–3 (optional)

• Cooking oil: 2 tbsp

Seasonings

• Light soy sauce: 4 tbsp

• Dark soy sauce: 2 tbsp

• Shaoxing wine (Chinese cooking wine): 4 tbsp

• Rock sugar (or brown sugar): 30 g

• Salt: to taste

• Water (or stock): enough to cover the knuckle

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👩‍🍳 Instructions

Step 1. Prepare the Pork Knuckle

1. Clean the pork knuckle thoroughly.

2. Place it into a pot of cold water with a few slices of ginger and a splash of Shaoxing wine.

3. Bring to a boil and blanch for 5–8 minutes to remove impurities.

4. Take out the knuckle, rinse under warm water, and pat dry.

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Step 2. Caramelize the Sugar

1. Heat 2 tbsp oil in a large wok or pot.

2. Add rock sugar, stir over medium-low heat until it melts and turns a reddish caramel color.

3. Quickly add the pork knuckle and roll it around so it is evenly coated with the caramel.

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Step 3. Add Aromatics and Seasonings

1. Add ginger slices, green onion sections, star anise, bay leaves, cinnamon, and dried chilies.

2. Stir-fry briefly until fragrant.

3. Pour in light soy sauce, dark soy sauce, and Shaoxing wine. Mix well.

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Step 4. Braise the Pork Knuckle

1. Add enough hot water (or stock) to fully cover the knuckle.

2. Bring to a boil, then reduce to low heat.

3. Cover and simmer for 2–3 hours, until the meat becomes very tender and the skin is glossy and soft.

4. Halfway through, check the liquid level and add hot water if needed.

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Step 5. Thicken the Sauce

1. Once the meat is tender, turn up the heat to medium-high.

2. Reduce the sauce until it becomes rich, glossy, and coats the knuckle.

3. Adjust with a little salt if necessary.

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🍽️ Serving

• Transfer the pork knuckle to a large serving plate.

• Spoon the thickened sauce over the top.

• Garnish with chopped scallions or blanched greens on the side.

• Serve hot with steamed rice or buns (mantou).

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🌟 Tips

• Blanching the knuckle first is essential to remove excess blood and odor.

• Caramelizing the sugar gives the dish its signature deep red-brown color and subtle sweetness.

• Low and slow braising is the key to achieving melt-in-your-mouth tenderness.