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.
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
- In a large pot, blanch the pork knuckles in boiling water for 5 minutes. Remove and rinse under cold water.
- In the same pot, add the soy sauce, Shaoxing wine, sugar, ginger, green onions, and water. Bring to a boil.
- 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.
- Once the pork is tender, uncover the pot and continue to simmer until the sauce thickens.
- 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