Hong Shao Zhua Pai (braised Pork Knuckles With Soy Sauce)

Hong Shao Zhua Pai is a classic dish in Huaiyang Cuisine, featuring tender and flavorful braised pork knuckles in a rich soy sauce-based sauce. This dish is perfect for a comforting and satisfying meal.

Hong Shao Zhua Pai (braised Pork Knuckles With Soy Sauce)

Ingredients

  • 4 pork knuckles
  • 1 cup soy sauce
  • 1/2 cup Shaoxing wine
  • 1/4 cup sugar
  • 6 slices ginger
  • 4 green onions, cut into 2-inch pieces
  • 4 cups water

Instructions

  1. In a large pot, blanch the pork knuckles in boiling water for 5 minutes. Remove and rinse under cold water.
  2. In the same pot, add the soy sauce, Shaoxing wine, sugar, ginger, green onions, and water. Bring to a boil.
  3. Add the blanched pork knuckles back into the pot. Reduce heat to low, cover, and simmer for 2 hours, or until the pork is tender.
  4. Once the pork is tender, uncover the pot and continue to simmer until the sauce thickens.
  5. Serve the braised pork knuckles hot, garnished with green onions if desired.

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 Cutting board Knife Measuring cups Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Hong Shao Zhua Pai with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

For an extra depth of flavor, you can marinate the pork knuckles in the soy sauce and Shaoxing wine mixture for a few hours before cooking.

Cost

$20