Braised Pork Knuckle Cantonese
Tender pork knuckle braised low and slow in soy sauce, rock sugar, and aromatics until the meat falls from the bone. A classic Cantonese comfort dish with glossy, deeply flavored sauce.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2.5 lb pork knuckle, skin on
- ½ cup soy sauce
- 3 tbsp rock sugar or brown sugar
- 3 oz ginger, sliced into coins
- 6 cloves garlic cloves, smashed
- 3 stalks scallions, cut into 2-inch pieces
Instructions
- 1
Fill a large pot three-quarters full with water and bring to a boil over high heat, about 8 minutes.
- 2
Once boiling, carefully lower the pork knuckle into the pot using tongs and let it cook at a rolling boil for 8 minutes to remove impurities.
- 3
Remove the pork knuckle with tongs and rinse it under cold running water while scrubbing away any scum or debris from the skin and surface.
- 4
Pat the pork knuckle dry on all sides using paper towels, so the surface is damp but not wet.
- 5
Pour out the pot water and return it to the stove, then add the cleaned pork knuckle back into the empty pot.
- 6
Add 0.5 cup soy sauce, 3 tablespoons rock sugar, ginger slices, smashed garlic cloves, and scallions around and on top of the pork.
- 7
Pour in enough water to come halfway up the side of the pork knuckle, about 3 to 4 cups.
- 8
Bring the liquid to a boil over high heat, about 5 minutes, until you see large bubbles rapidly breaking the surface.
- 9
Reduce heat to medium-low so the liquid simmers gently with small bubbles rising steadily, about once every 2 seconds.
- 10
Cover the pot with a lid and braise for 75 minutes, lifting the lid every 20 minutes to turn the pork knuckle halfway and spoon braising liquid over it.
- 11
The pork is ready when a fork pierces the meat easily and the skin is deeply browned, almost mahogany-colored.
- 12
Transfer the pork knuckle to a cutting board and let it rest for 10 minutes, uncovered, so the surface firms slightly.
- 13
Meanwhile, skim any excess fat from the surface of the braising liquid using a spoon or ladle, then return the pot to medium heat and simmer uncovered for 5 minutes to concentrate the sauce.
- 14
Cut the pork knuckle into large chunks at the natural seams where the meat separates, then arrange on a serving platter.
- 15
Pour the braising sauce with ginger, garlic, and scallions over the pork and serve immediately while hot.
Tools you’ll need
- large pot with lid (6-quart or larger)
- kitchen tongs
- paper towels
- cutting board
- chef's knife
- spoon or ladle
- serving platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
