Hakka Style Braised Pork Knuckles (客家红烧猪蹄)
Hakka Style Braised Pork Knuckles, or 客家红烧猪蹄, is a classic dish in Hakka cuisine known for its rich and savory flavors. This dish is slow-cooked to perfection, resulting in tender and flavorful pork knuckles that are perfect for a comforting meal.
Ingredients
- 4 pork knuckles
- 1 cup soy sauce
- 1/2 cup rock sugar
- 4 slices ginger
- 4 cloves garlic, minced
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon five-spice powder
- 2 cups water
Instructions
- In a large pot, blanch the pork knuckles in boiling water for 5 minutes. Remove and set aside.
- In the same pot, add soy sauce, rock sugar, ginger, garlic, star anise, cinnamon stick, and five-spice powder.
- Return the pork knuckles to the pot and add water. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the pork is tender.
- Once the pork knuckles are tender, remove them from the pot and transfer to a serving dish.
- Turn up the heat and reduce the braising liquid until it thickens into a sauce.
- Pour the sauce over the pork knuckles and 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
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Serving dish
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Hakka Style Braised Pork Knuckles with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For an extra layer of flavor, marinate the pork knuckles in the soy sauce and spices for a few hours before cooking.
Cost
$20