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.
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.
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.
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.
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.
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.
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