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.

Hakka Style Braised Pork Knuckles (客家红烧猪蹄)

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

  1. In a large pot, blanch the pork knuckles in boiling water for 5 minutes. Remove and set aside.
  2. In the same pot, add soy sauce, rock sugar, ginger, garlic, star anise, cinnamon stick, and five-spice powder.
  3. 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.
  4. Once the pork knuckles are tender, remove them from the pot and transfer to a serving dish.
  5. Turn up the heat and reduce the braising liquid until it thickens into a sauce.
  6. 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