Red Dates Braised Pork Knuckle

Name: Red Dates Braised Pork Knuckle
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 750 g Pork knuckle (cleaned, blanched); 50 g Red dates (pitted and cleaned); 25 g Rock sugar (crushed, part for caramel sauce, added later); 10 g Ginger (tapped to loosen); 15 g Scallion (tied into a knot); 3 g Salt; 750 g Fresh broth; to taste Chicken bones (lined at bottom of pot)

This classic Sichuan braised pork knuckle with red dates features a glossy, bright red hue, soft, glutinous meat, and a perfectly balanced sweet-savory flavor.

1h 50m

Easy

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Ingredients

Pork knuckle (cleaned, blanched) 750 g

Red dates (pitted and cleaned) 50 g

Rock sugar (crushed, part for caramel sauce, added later) 25 g

Ginger (tapped to loosen) 10 g

Scallion (tied into a knot) 15 g

Salt 3 g

Fresh broth 750 g

Chicken bones (lined at bottom of pot) to taste

Instructions

Prep

Pork knuckle cleaned, blanched in boiling water to remove gamey flavor, removed and rinsed thoroughly. Red dates pitted and cleaned. Rock sugar crushed, part fried into caramel sauce.

Initial braising

Place chicken bones at the bottom of the pot, arrange pork knuckle on top. Add fresh broth, ginger (tapped to loosen), scallion (tied into a knot), salt, and caramel sauce. Bring to a rolling boil over high heat, skim off any foam, then reduce to low heat and simmer until heated through.

Final braising and plating

Remove scallion and ginger, add red dates and remaining rock sugar. Continue braising until the pork knuckle is tender and the sauce is thick. Transfer to a large round plate with the skin side facing up, pour the original sauce over the knuckle to serve.