Shanghai Style Braised Pork Knuckle (上海红烧猪蹄)

上海红烧猪蹄 (Shanghai Style Braised Pork Knuckle) is a classic Shanghai dish known for its rich and savory flavors. The pork knuckle is braised until tender, resulting in a dish that is both delicious and satisfying.

Non Vegetarian Main Course Shanghai Braised Pork
Shanghai Style Braised Pork Knuckle (上海红烧猪蹄)

Ingredients

  • 2 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 cover with water. Bring to a boil, then simmer for 5 minutes. Remove the pork knuckles and rinse under cold water.
  2. In the same pot, add the 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 is 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.

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

Pot Serving dish

Tools

Knife Cutting board Measuring cup

Serving suggestions

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

Tips & tricks

For an extra flavorful dish, marinate the pork knuckles in the braising liquid overnight before cooking.

Cost

$15