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.
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
- 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.
- In the same pot, add soy sauce, sugar, ginger, star anise, cinnamon stick, Shaoxing wine, and water. Stir to combine.
- 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.
- Once the pork knuckles are tender, remove them from the pot and transfer to a serving dish.
- 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