Tender, succulent pork knuckles braised in a savory-sweet sauce with apple replacing traditional sugar. This comforting dish falls off the bone with minimal fuss.
These braised pork knuckles are a beloved comfort food in Chinese home cooking. The trick of using apple instead of sugar adds a subtle sweetness that balances the savory soy sauce perfectly.
Rinse pork knuckles thoroughly under cold water. Place in a large pot, cover with cold water, and bring to a boil. Cook for 5 minutes, skimming off any foam that rises to the surface. Remove, rinse with hot water, and set aside to drain.
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add ginger, garlic, and star anise. Stir for 30 seconds until fragrant. Carefully add the pork knuckles and brown on all sides, about 3-4 minutes total.
Add the apple pieces, both soy sauces, and cooking wine. Pour in enough water to nearly cover the pork. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, turning the pork halfway through, until meat is fork-tender and sauce has thickened.
Remove from heat. The sauce should be glossy and coat a spoon. Garnish with sliced green onions. Serve hot over steamed rice with the braising liquid spooned over 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.
