Quick Braised Pork Knuckles
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.
Story
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.
Ingredients
Pork knuckles (pig trotters)
2 large pieces (about 800g)
Apple
1 medium, cored and quartered
Soy sauce
4 tablespoons
Light soy sauce
2 tablespoons
Ginger
4 slices
Garlic
4 cloves, smashed
Star anise
2 pieces
Chinese cooking wine (Shaoxing)
3 tablespoons
Vegetable oil
2 tablespoons
Water
enough to cover pork
Green onions
2 stalks, for garnish
Instructions
1
Prep the pork
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.
2
Build the flavor base
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.
3
Braise until tender
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.
4
Finish and serve
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.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
