Braised Pork Knuckle with Soy Sauce (Hóngshāo Zhūjiǎo)
Hóngshāo Zhūjiǎo, or Braised Pork Knuckle with Soy Sauce, is a classic dish in Tianjin Cuisine. It features tender, flavorful pork knuckle braised in a savory and aromatic soy sauce-based broth.
Ingredients
- 1 pork knuckle, about 2 kg
- 1 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup sugar
- 4 slices ginger
- 4 cloves garlic, crushed
- 2 star anise
- 2 cinnamon sticks
- 4 cups water
Instructions
- Place the pork knuckle in a large pot and add enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the pork knuckle and discard the water.
- In the same pot, combine soy sauce, Shaoxing wine, sugar, ginger, garlic, star anise, cinnamon sticks, and water. Bring to a boil.
- Add the pork knuckle back into the pot. Cover and simmer for 1.5 to 2 hours, or until the pork is tender.
- Once the pork is tender, remove it from the pot and let it rest for 10 minutes before slicing.
- Strain the braising liquid and return it to the pot. Simmer until it thickens slightly.
- Serve the sliced pork knuckle with the reduced braising liquid as a sauce.
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 Knife Cutting board Serving platter
Tools
Tongs Strainer Saucepan
Serving suggestions
Serve the Braised Pork Knuckle with Soy Sauce with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For an extra depth of flavor, you can marinate the pork knuckle in the soy sauce mixture overnight before braising.
Cost
$15