# Braised Pork Knuckles 紅燒豬蹄

Cuisine: chinese · Time: 150 minutes · Servings: 6

## Ingredients

- 1.8 kg Pork knuckles (aka whole shank bone-in aka pork hock (4lbs))
- 2 slices Ginger  (for parboiling)
- 2 stalks Green onions  (for parboiling)
- 2 tbsp Shaoxing wine  (for parboiling)
- 6 tbsp Light soy sauce
- 6 tbsp Dark soy sauce
- 50 g Rock sugar
- 3 tbsp Smooth peanut butter
- 3 tbsp Shaoxing wine
- 3 tbsp Oyster sauce
- 3  Star anise
- 1  Cinnamon stick
- 4  Bay leaves
- 1  Caoguo  (aka tsaoko (looks like a nutmeg))
- 4 slices Ginger
- 6 cloves Garlic
- 1  Shallot
- 2 L Water
- 5 g Dried chilies ((optional))
- 2 tbsp Oil
- 2 tsp Corn starch (for slurry)
- 1 tbsp Water  (for slurry)

## Steps

1. Rinse approximately 2 pork knuckles and put into a large pot
2. Add 2 slices of ginger, 2 stalks of green onions, 2 tbsp Shaoxing wine and enough water to cover the pork knuckles
3. Bring water to a boil.  Let it boil for 5 minutes
4. Remove pork knuckles from the water and rinse with cold water.  Let cool in a colander.  Water, ginger and green onions may be discarded
5. When pork knuckles have cooled, remove hairs with a tweezer
6. Slice 4 slices of ginger, coarsely chop 6 cloves of garlic and 1 shallot.  Prepare 5g of dried chilies
7. Prepare 3 star anise, 1 cinnamon stick, 4 bay leaves and 1 caoguo.  Preferably, place into a spice bag so that it’ll be easy to fish out
8. In a braising pot, heat on medium high heat, add 2 tbsp oil, add ginger.  Fry until ginger is golden
9. Add garlic, shallots and dried chilies, fry until aromatic
10. Add pork knuckles, 2L water (or enough to cover the pork knuckles), 6 tbsp light soy sauce, 6 tbsp dark soy sauce, 50g rock sugar, 3 tbsp peanut butter, 3 tbsp Shaoxing wine, 3 tbsp oyster sauce, and prepared spice bag
11. Bring contents to a boil and fish out the cinnamon and caoguo  They’re fished out now so that there is only a subtle herb flavour.  If you like the taste stronger, you may keep it in longer.  If you leave it for longer, beware that caoguo may leave a bitter after taste especially if you’re making less content
12. Adjust heat to medium-low and let it simmer for 2 hours, stirring occasionally  This is a medium simmer where you should see gentle bubbles forming.  If foam forms, remove with a skimmer
13. After 2 hours, remove the pork knuckles and remove the bone.  The bone should be fairly easy to remove.  You may cut a vertical slit on the knuckle and remove the bone.  Or, you may hold down the knuckle with one hand and pull the bone with the other so that you maintain a ring-like piece of knuckle
14. Remove all the solids from the sauce
15. Combine 2 tsp corn starch and 1 tbsp water.  Mix well and drizzle slowly into the sauce.   Stir mixture until thickened
16. Optional:  blanche some bok choy to place around the plate
17. Put pork knuckles on the plate, either whole or cut into pieces, pour sauce on top
18. Serve with rice, noodles or steamed buns

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Source: auntieemily — https://auntieemily.com/braised-pork-knuckles/
Page: https://findfood.fun/vi/recipes/7266
Language: en (requested translation unavailable)