Tender, collagen-rich pork knuckles slowly braised in a rich, savory sauce. This classic dish is traditionally served during Chinese New Year for good fortune.
Pork knuckles are beloved in Chinese cuisine for their melt-in-your-mouth texture and abundance of collagen. The long braising process transforms tough connective tissue into silky goodness.
Place pork knuckles in a large pot with cold water. Add ginger slices, half the green onions, and cooking wine. Bring to a vigorous boil over high heat. Skim off any foam that rises to the surface, then continue cooking for 3 minutes. Remove pork and rinse under warm water to clean. Drain well.
Heat vegetable oil in a clean pot over medium heat. Add the remaining green onions, smashed garlic, and ginger. Stir and cook until fragrant, about 1 minute. Add star anise and bay leaves, then place the blanched pork knuckles on top.
Add light soy sauce, dark soy sauce, and rock sugar to the pot. Pour in enough water to nearly cover the pork. Bring to a boil, then reduce heat to low.
Cover the pot and let the pork simmer gently for about 1.5 hours. Turn the pork knuckles halfway through cooking. The sauce should reduce slightly and become glossy. The pork is ready when a fork easily pierces the meat.
Increase heat to medium and let the sauce reduce to a thick, glossy coating, about 10 minutes. Carefully turn the pork to glaze all sides. Serve hot, spooning extra sauce over the top.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
