Hubei-style Braised Pork Knuckles (湖北红烧猪蹄)

湖北红烧猪蹄 (Hubei-style Braised Pork Knuckles) is a classic dish in Hubei Cuisine, known for its rich and savory flavor.

Hubei-style Braised Pork Knuckles (湖北红烧猪蹄)

Ingredients

  • 4 pork knuckles
  • 1 cup soy sauce
  • 1/2 cup sugar
  • 3 slices ginger
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup Shaoxing wine
  • 4 cups water

Instructions

  1. Place the pork knuckles in a pot and add enough water to cover them. Bring to a boil and cook for 5 minutes. Remove from heat, rinse the pork knuckles, and set aside.
  2. In the same pot, add soy sauce, sugar, ginger, star anise, cinnamon stick, Shaoxing wine, and water. Stir to combine.
  3. Add the pork knuckles back into the pot. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the pork knuckles are tender.
  4. Once the pork knuckles are tender, remove them from the pot and transfer to a serving dish.
  5. Turn the heat to high 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 cup

Serving suggestions

Serve the 湖北红烧猪蹄 with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

For an extra depth of flavor, marinate the pork knuckles in the braising liquid overnight before cooking.

Cost

$20