Braised Pork Knuckles 紅燒豬蹄

Auntie Emilys Kitchen-Braised Pork Knuckles 1

I like to serve these Braised Pork Knuckles with preserved vegetables and ground peanuts. I had them in a Taiwanese restaurant like that and it was delicious!

Serving them with gua bao (steamed white bun that is folded like a little hamburger bun) is not only fun but very yummy too!

Peanut butter is my secret ingredient! Shhhhhhh!

5 from 1 vote

Approximate cost (CAD) $9

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Dinner, Lunch, Main Course

Cuisine Chinese, Min Cai, Min Nan

Servings Servings

Calories 888 kcal

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

Rinse approximately 2 pork knuckles and put into a large pot
Add 2 slices of ginger, 2 stalks of green onions, 2 tbsp Shaoxing wine and enough water to cover the pork knuckles
Bring water to a boil. Let it boil for 5 minutes
Remove pork knuckles from the water and rinse with cold water. Let cool in a colander. Water, ginger and green onions may be discarded
When pork knuckles have cooled, remove hairs with a tweezer
Slice 4 slices of ginger, coarsely chop 6 cloves of garlic and 1 shallot. Prepare 5g of dried chilies
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
In a braising pot, heat on medium high heat, add 2 tbsp oil, add ginger. Fry until ginger is golden
Add garlic, shallots and dried chilies, fry until aromatic
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
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
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
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
Remove all the solids from the sauce
Combine 2 tsp corn starch and 1 tbsp water. Mix well and drizzle slowly into the sauce. Stir mixture until thickened
Optional: blanche some bok choy to place around the plate
Put pork knuckles on the plate, either whole or cut into pieces, pour sauce on top
Serve with rice, noodles or steamed buns

Nutrition

Calories: 888kcalCarbohydrates: 18gProtein: 57gFat: 75gSaturated Fat: 27gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gTrans Fat: 0.1gCholesterol: 201mgSodium: 2509mgPotassium: 207mgFiber: 2gSugar: 11gVitamin A: 268IUVitamin C: 3mgCalcium: 64mgIron: 4mg

Keyword Braised, Chilis, Cinnamon, Ginger, Green Onions, Knuckles, Oyster Sauce, Peanut Butter, Pork, Shallot, Star Anise

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