Braised Pork Knuckle in Soy Sauce

Name: Braised Pork Knuckle in Soy Sauce
Total time: 1 h 50 min
Ingredients: 1 piece Pork knuckle (about 2 lbs/1 kg), deboned; 3 tablespoons Light soy sauce; 2 tablespoons Dark soy sauce; 1 tablespoon Rock sugar or brown sugar; 3 pieces Star anise; 1 small piece Cinnamon stick; 3 pieces Cloves; 2 leaves Bay leaves; 3 slices Ginger, sliced; 3 cloves Garlic, smashed; 2 tablespoons Shaoxing wine; to taste Salt; 2 cups Water or pork broth

A classic Chinese comfort dish featuring deboned pork knuckle slowly braised in a rich, savory soy-based sauce until meltingly tender. The aromatic spices infuse the meat with deep flavor, while the lacquered sauce clings to every bite.

1h 50m

Medium

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Story

This traditional dish from Jiangsu province transforms tough pork knuckle into something extraordinary through patient braising. The key is scoring the skin deeply so the sauce penetrates every fiber of meat.

Ingredients

Pork knuckle (about 2 lbs/1 kg), deboned 1 piece

Light soy sauce 3 tablespoons

Dark soy sauce 2 tablespoons

Rock sugar or brown sugar 1 tablespoon

Star anise 3 pieces

Cinnamon stick 1 small piece

Cloves 3 pieces

Bay leaves 2 leaves

Ginger, sliced 3 slices

Garlic, smashed 3 cloves

Shaoxing wine 2 tablespoons

Salt to taste

Water or pork broth 2 cups

Instructions

Prep the pork

Have the butcher remove the bone from the pork knuckle, or do it yourself carefully. Scrape away any impurities from the skin, then rinse thoroughly. Lay the knuckle skin-side down on a cutting board.

Score and marinate

Using a sharp knife, make diagonal cuts across the meat side in a crosshatch pattern, about 1/2 inch deep. This helps the flavors penetrate during cooking. Rub all over with soy sauces, Shaoxing wine, and a pinch of salt. Let rest for 15 minutes.

Braise low and slow

Place the pork in a large pot or Dutch oven, skin-side down. Add star anise, cinnamon, cloves, bay leaves, ginger, garlic, and sugar. Pour in the water or broth until the meat is just covered. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until fork-tender.

Finish and serve

Once the pork is tender and the sauce has reduced to a glossy glaze, carefully remove the meat to a serving plate. Slice against the grain and drizzle with the reduced sauce. Garnish with fresh cilantro if desired.