AuthorBiteSizedTender and succulent pork knuckles braised in a soy-based sauce!
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.
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.
While the pork is cooking blanch the broccoli and bok choy.
Transfer the pork knuckles in a claypot and pour in the sauce. Serve hot with blanched vegetables.
Ingredients
Directions
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.
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.
While the pork is cooking blanch the broccoli and bok choy.
Transfer the pork knuckles in a claypot and pour in the sauce. Serve hot with blanched vegetables.
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