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Simple Braised Pork Knuckles with Soy Sauce recipe

Updated: 24 Jun 2013
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Juicy, flavourful and with meat falling off the bones, the Braised Pork Knuckle is one of most popular home-made dishes in China. This pork hock recipe will fill your home with heavenly aromas as it slowly cooks. The finished result is meltingly tender pork with a fantastic sauce. Serve with rice as part of a shared meal.

 

Ingredients
1 pork knuckle about 400g
60g green onions
60g ginger
2-3 cloves of garlic
5 star anise
10g pepper corn
500ml chicken broth
500ml water
3 tablespoons of soy sauce
1 tablespoon of dark soy sauce
enough water to blanch the pork knuckles

 

Direction

 

1. In a pot, combine enough water with half the green onions, ginger, and pork knuckles. You will need enough water to cover the pork knuckles. Bring to a boil on high heat. Simmer for 5 minutes. Drain completely dry and discard the green onion and ginger.

 

Bring to a boil on high heat. Simmer the pork knucklesfor 5 minutes

 

2. In a separate pot, combine chicken broth, water, star anise, pepper corn, soy sauce, dark soy sauce Bring to a boil. Add the blanched pork knuckles. Simmer on medium heat for an hour. Reduce to low heat, simmer for 30 minutes. Remove from heat, the cover the lid and allow the pork knuckles to rest inside the broth.

 

Add the blanched pork knuckles. Simmer on medium heat

 

3. You can serve the pork knuckles hot or at room temperature. You can serve the pork knuckles in medium-sized chucks or remove the bones and cut into smaller pieces. Ready to serve.

 

Ready to serve

 

SOURCE: www.daydaycook.com

 

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