Braised Pork Knuckles with Mushrooms (香菇炖猪蹄)

This recipe for 香菇炖猪蹄 (Braised Pork Knuckles with Mushrooms) is a classic dish from Jiangxi Cuisine, known for its rich and savory flavors. The tender pork knuckles are braised with earthy mushrooms, creating a hearty and satisfying meal.

Braised Pork Knuckles with Mushrooms (香菇炖猪蹄)

Ingredients

  • 2 pork knuckles, cut into pieces
  • 200g shiitake mushrooms, sliced
  • 3 slices of ginger
  • 2 scallions, cut into sections
  • 3 cloves of garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon five-spice powder
  • 4 cups water

Instructions

  1. Blanch the pork knuckles in boiling water for 5 minutes, then rinse with cold water and drain.
  2. Heat some oil in a pot and sauté the ginger, scallions, and garlic until fragrant.
  3. Add the pork knuckles and mushrooms to the pot, then pour in the soy sauce, oyster sauce, sugar, salt, and five-spice powder.
  4. Pour in the water and bring to a boil. Then reduce the heat, cover, and simmer for 2 hours until the pork is tender.
  5. Adjust the seasoning if needed, then serve hot.

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
Carbohydrates
10g
Fat
20g

Supplies

Large pot Knife Cutting board Measuring spoons Measuring cup

Tools

Pot Tongs Serving bowl

Serving suggestions

Serve the 香菇炖猪蹄 with steamed rice and a side of steamed vegetables for a complete meal.

Tips & tricks

For an extra depth of flavor, you can add a splash of Shaoxing wine to the braising liquid.

Cost

$15