Discover the rich, savory taste of Braised Pork Knuckle (滷豬腳) with this easy-to-follow recipe. This classic dish features pork knuckle slow-braised to perfection in a flavorful soy-based sauce, resulting in tender, melt-in-your-mouth meat. Ideal for a hearty meal, this recipe combines traditional techniques with delicious ingredients to create an unforgettable dish. Perfect for family dinners or special occasions, learn how to make this authentic and delectable pork knuckle dish today!

Ingredients:

- 2 pork knuckles (about 1.5-2 kg)

- 4 tablespoons soy sauce

- 2 tablespoons dark soy sauce

- 1/4 cup rice wine (Shaoxing wine or dry white wine)

- 1 tablespoon sugar (brown or white)

- 4 slices ginger

- 3 cloves garlic, smashed

- 2 star anise

- 1 cinnamon stick

- 1-2 tablespoons salt (to taste)

- 4 cups water or chicken broth

- 1 tablespoon vegetable oil

- 1 green onion, chopped (for garnish)

Instructions:

Prepare the Pork Knuckle:

  - Rinse the pork knuckles under cold water. In a large pot, bring water to a boil and add the pork knuckles. Boil for 5 minutes, then drain and rinse under cold water to remove impurities.

Braise the Pork Knuckle:

  - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add ginger slices, smashed garlic, star anise, and cinnamon stick. Sauté until fragrant.

  - Add the blanched pork knuckles to the pot and sear until the surface is lightly browned.

Add Sauces and Seasonings:

  - Pour in the soy sauce, dark soy sauce, rice wine, and sugar. Stir to coat the pork knuckles evenly.

  - Add enough water or chicken broth to cover the pork knuckles. Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, or until the pork knuckles are tender and the meat is easily separated from the bone.

Adjust Seasoning:

  - Taste the braising liquid and adjust salt or sugar as needed. Continue simmering until the sauce has thickened slightly.

Serve:

  - Transfer the braised pork knuckles to a serving dish. Spoon some of the sauce over the top. Garnish with chopped green onions.

Enjoy:

  - Serve hot with steamed rice or noodles. Enjoy the rich, savory flavor of this tender braised pork knuckle!

This Braised Pork Knuckle (滷豬腳) recipe offers a delicious and comforting meal that's sure to please any crowd.

Nutritional values

This dish of Braised Pork Knuckles combines savory and aromatic flavors, making it rich and flavorful. Here's a breakdown of the key ingredients and their nutritional benefits:

Pork Knuckles (2 knuckles, ~1.5-2 kg)

- Calories: ~290

- Protein: ~21g

- Fat: ~23g

- Carbohydrates: ~0g

Benefits:

- Rich source of collagen, which supports skin and joint health.

- Provides high-quality protein and essential vitamins and minerals, such as iron and zinc.

Soy Sauce (4 tablespoons)

- Calories: ~53

- Protein: ~8g

- Fat: ~0.1g

- Carbohydrates: ~4g

- Sodium: ~6,000mg (high in salt, so moderation is key)

Benefits:

- Adds umami flavor to the dish.

- Contains small amounts of protein and some antioxidants.

Dark Soy Sauce (2 tablespoons)

- Calories: ~67

- Protein: ~10g

- Fat: ~0.2g

- Carbohydrates: ~5g

- Sodium: ~6,500mg

Benefits:

- Deepens the color of the dish and enhances the savory flavor.

- Similar in benefits to light soy sauce but more concentrated in flavor.

Rice Wine (1/4 cup)

- Calories: ~134

- Protein: ~0g

- Fat: ~0g

- Carbohydrates: ~5g

Benefits:

- Enhances flavor and tenderizes the meat during cooking.

- Often used in Asian cooking for its subtle sweet and tangy flavor.

Sugar (1 tablespoon)

- Calories: ~387

- Protein: ~0g

- Fat: ~0g

- Carbohydrates: ~100g

Benefits:

- Balances out the saltiness and bitterness in the dish.

- Use sparingly as it adds sweetness without nutritional value.

Ginger (4 slices)

- Calories: ~80

- Protein: ~1.8g

- Fat: ~0.8g

- Carbohydrates: ~17g

Benefits:

- Contains anti-inflammatory and antioxidant properties.

- Adds warmth and spice to the dish, aiding digestion.

Garlic (3 cloves)

- Calories: ~149

- Protein: ~6g

- Fat: ~0.5g

- Carbohydrates: ~33g

Benefits:

- Adds pungency and depth of flavor.

- Known for its potential heart health benefits and immune-boosting properties.

Star Anise (2 pieces)

- Calories: ~337

- Protein: ~18g

- Fat: ~16g

- Carbohydrates: ~50g

Benefits:

- Infuses a licorice-like flavor to the dish.

- Contains antioxidants and has digestive and anti-inflammatory benefits.

Cinnamon Stick (1 stick)

- Calories: ~247

- Protein: ~4g

- Fat: ~1.2g

- Carbohydrates: ~81g

Benefits:

- Adds a warm, sweet-spicy flavor.

- Known for its anti-inflammatory properties and ability to stabilize blood sugar levels.

Salt (1-2 tablespoons, to taste)

- Calories: 0

- Sodium: ~38,000mg

Benefits:

- Enhances flavor but should be used in moderation to avoid excessive sodium intake.

Water or Chicken Broth (4 cups)

- Calories: ~13

- Protein: ~1g

- Fat: ~0.4g

- Carbohydrates: ~1g

Benefits:

- Adds moisture and depth of flavor to the braised pork.

- Broth is rich in nutrients like collagen and minerals when made from scratch.

Vegetable Oil (1 tablespoon)

- Calories: ~884

- Fat: ~100g

- Carbohydrates: 0g

- Protein: 0g

Benefits:

- Used to brown the meat and enhance flavor.

- Provides healthy fats when used in moderation.

Green Onion (for garnish)

- Calories: ~32

- Protein: ~1.8g

- Fat: ~0.2g

- Carbohydrates: ~7.3g

Benefits:

- Adds a fresh, crisp flavor and visual appeal.

- Good source of vitamins A, C, and K.

This dish is rich in flavors from a variety of spices and seasonings, such as ginger, garlic, star anise, and cinnamon, while soy sauce, sugar, and rice wine add depth to the braise. Pork knuckles are a great source of collagen and protein, and the overall balance of umami and savory notes makes this a satisfying, hearty meal. Keep an eye on the sodium content, particularly due to the soy sauce and salt, and adjust as needed.