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.

Beijing Style Braised Pork Knuckle (红烧猪蹄)

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

  1. 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.
  2. Heat some oil in a pot and sauté the ginger, garlic, and green onions until fragrant.
  3. 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.
  4. Once the pork knuckles are tender, remove them from the pot and place on a serving dish.
  5. 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