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Soy Braised Pork Knuckles

Yields1 ServingTotal Time1 hr 30 mins

Tender and succulent pork knuckles braised in a soy-based sauce!

Pork
 2 lbs pork knuckles
 1 thumb-sized gingersliced
 waterenough to submerge pork
Braising Sauce
 2 cups water
 ½ cup light soy sauce
 ½ cup dark soy sauce
 3 tbsp oyster sauce
 ¼ cup shao xing wine
 5 garlic clovessmashed
 1 thumb-sized gingersliced
 6 spring onionwhole
 1 tsp szechuan pepper or siling labuyo
 3 star anise
 1 small cinnamon stick
 2 bay leaves
 ¼ cup brown sugar
Vegetable Garnish
 1 cup broccoliblanched
 2 cups bok choyblanched
1

Boil the pork knuckles and ginger slices in a stock pot or pressure cooker filled with water for about 15 minutes to remove any impurities. When done discard the water and ginger slices. Wash the pork carefully to remove any first and other solidified blood.

2

Boil pork again with 2 cups of water. This time add the light soy sauce, dark soy sauce, oyster sauce, shao xing wine, garlic, ginger, spring onions, szechuan peppercorns, star anise, cinnamon stick, bay leaves, and sugar. Boil for at least an hour or until the pork is fork-tender.

3

While the pork is cooking blanch the broccoli and bok choy.

4

Transfer the pork knuckles in a claypot and pour in the sauce. Serve hot with blanched vegetables.