braised pork knuckles

This Chinese New Year pork knuckle dish is called 橫財就手 in Chinese. It represents prosperity and good luck for the coming year.

Chinese-style braised pork knuckle

pork knuckle (about 1.2kg)

ginger

spring onions,

tbsp rice wine

tbsp dark soy sauce

vegetable oil

spring onions

garlic

bay leaves

cinnamon

star anise

cloves

Szechuan peppercorns

fennel seeds

green cardamom pods

orange peel

white peppercorns

chili

tbsp light soy sauce

tsp dark soy sauce

tbsp rock sugar

Cornstarch slurry to thicken the gravy

Chinese lettuce

Sufficient oil

water pork

Clean the pork knuckle with plenty of water.

Remove any hair you spot with a tweezer...

Remove any hair you spot with a tweezer or burn it with a blowtorch.

Put the knuckle in a large pot and...

Put the knuckle in a large pot and fill it with enough water to submerge it.

Add the ginger, spring onion, and rice wine...

Add the ginger, spring onion, and rice wine to the water. 

Bring the water to a boil. Then blanch...

Bring the water to a boil. Then blanch the pork knuckles for about 5-7 minutes and turn it over occasionally.

Remove it from the water and clean it...

Remove it from the water and clean it again with running water. 

Add a large tablespoon of dark soy sauce...

Add a large tablespoon of dark soy sauce and rub it all over the surface. 

Fry the pork in hot oil. Close the...

Fry the pork in hot oil. Close the lid to avoid splattering.

Fry the pork knuckle on both sides until...

Fry the pork knuckle on both sides until it is golden.

Finally, remove it and drain away the oil.

Saute the sliced ginger, sections of the spring...

Saute the sliced ginger, sections of the spring onions, and a few cloves of garlic with oil over low heat until they turn aromatic.

Transfer the aromatics into a stock pot.

Place the pork knuckle into the pot. Then...

Place the pork knuckle into the pot. Then add enough hot water to the pot to submerge the pork knuckle.

Add the bouquet garni of spices, rock sugar,...

Add the bouquet garni of spices, rock sugar, choosing wine, light soy sauce, and dark soy sauce.

Once it is boiling, reduce the heat to...

Once it is boiling, reduce the heat to keep the braising liquids at a bare simmering temperature for two hours.

Remove the pork from the braising liquid.

Pour the braising liquid through a wire mesh...

Pour the braising liquid through a wire mesh strainer to catch all the herbs and spices.

Bring it to a boil again to reduce...

Bring it to a boil again to reduce the amount until it becomes a thick gravy. Then, thicken it with cornstarch slurry.

Now the pork knuckle is ready to serve.

https://mediavine-res.cloudinary.com/video/upload/szoqvda78flirxvxbpjc.mp4

Hey, I want to show you how to make a traditional pork knuckle dish that is very popular during Chinese New Year because it symbolizes prosperity and good luck.
You might have tried my Cantonese-style pork knuckle recipe, which I published last Chinese New Year. Today, I would do something different with other ingredients and seasonings. This recipe will include some Sichuan peppercorns, chili peppers, and a different set of spices.
Let’s get started.

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Recipe:
(Please download the recipe and read the full details at: https://tasteasianfood.com/braised-pork-knuckle/ )

Ingredients A (blanch and fry the pork knuckle)
1 pork knuckle (about 1.2kg)
5 slices ginger
2 stalks spring onions, cut into 3-inch sections
1 tbsp rice wine
1 tbsp dark soy sauce
3 tbsp vegetable oil
Ingredients B (aromatics)
5 slices ginger
2 stalks spring onions
5 cloves garlic
Ingredients C (Spices in bouquet garni)
2 bay leaves
1 cinnamon stick
1 star anise
10 cloves
1 tsp Szechuan peppercorns
1 tsp fennel seeds
5 green cardamom pods
1 piece dried orange peel
1/4 tsp white peppercorns
1 dried chili
Ingredients D (seasonings)
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tbsp rice wine
2 tbsp rock sugar
Ingredients E
Cornstarch slurry to thicken the gravy
1 Chinese lettuce
Sufficient oil to fry
Sufficient water to braise the pork

Method
- Blanch the pork knuckle
- Clean the pork knuckle with plenty of water.
- Remove any hair you spot with a tweezer or burn it with a blowtorch.
- Put the knuckle in a large pot and fill it with enough water to submerge it.
- Add the ginger, spring onion, and rice wine to the water. 
- Bring the water to a boil. Then blanch the pork knuckles for about 5-7 minutes and turn it over occasionally.
- Remove it from the water and clean it again with running water. 
Fry the pork knuckle before braising it
- Add a large tablespoon of dark soy sauce and rub it all over the surface. 
- Fry the pork in hot oil. Close the lid to avoid splattering.
- Fry the pork knuckle on both sides until it is golden.
- Finally, remove it and drain away the oil.
Braise the pork knuckle
- Saute the sliced ginger, sections of the spring onions, and a few cloves of garlic with oil over low heat until they turn aromatic.
- Transfer the aromatics into a stock pot.
- Place the pork knuckle into the pot. Then add enough hot water to the pot to submerge the pork knuckle.
- Add the bouquet garni of spices, rock sugar, choosing wine, light soy sauce, and dark soy sauce.
- Once it is boiling, reduce the heat to keep the braising liquids at a bare simmering temperature for two hours.
- Make gravy for the pork knuckle
- Remove the pork from the braising liquid.
- Pour the braising liquid through a wire mesh strainer to catch all the herbs and spices.
- Bring it to a boil again to reduce the amount until it becomes a thick gravy. Thicken it with cornstarch slurry.
- Now, the pork knuckle is ready to serve.



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