Beijing Style Braised Pork Knuckle (红烧猪蹄)
红烧猪蹄 (Beijing Style Braised Pork Knuckle) is a classic dish in Beijing cuisine, known for its rich and savory flavors. This dish is a favorite during family gatherings and special occasions.
Ingredients
- 2 pork knuckles
- 1 piece of ginger
- 3 cloves of garlic
- 3 green onions
- 1 cup soy sauce
- 1/2 cup cooking wine
- 1/4 cup sugar
- 2 cups water
Instructions
- Place the pork knuckles in a large pot and add enough water to cover them. Bring to a boil and cook for 5 minutes. Remove the pork knuckles and rinse them under cold water.
- Heat some oil in a pot and sauté the ginger, garlic, and green onions until fragrant.
- Add the pork knuckles back into the pot, along with soy sauce, cooking wine, sugar, and water. Bring to a boil, then reduce heat to simmer for 2 hours, or until the pork knuckles are tender.
- Once the pork knuckles are tender, remove them from the pot and place on a serving dish.
- Simmer the sauce until it thickens, then pour it over the pork knuckles.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Serving dish
Tools
Knife Cutting board Stovetop
Serving suggestions
Serve the 红烧猪蹄 with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For an extra layer of flavor, you can add star anise and cinnamon to the braising liquid.
Cost
$15