📝 About This Recipe
A crown jewel of Northern Chinese celebratory banquets, this dish features a whole pork knuckle slow-braised until the skin is a shimmering mahogany and the meat yields to the mere touch of a chopstick. Rooted in the robust culinary traditions of Beijing, it balances the deep, savory notes of aged soy sauce with the warming fragrance of star anise and cinnamon. The result is a collagen-rich masterpiece that is incredibly tender, luxuriously fatty, and deeply comforting.
🥗 Ingredients
Main Ingredients
- 1.2 - 1.5 kg Pork Knuckle (Hock) (Front leg preferred for better meat-to-fat ratio; skin on and bone in)
- 50 grams Ginger (Smashed into thick slices)
- 4-5 stalks Scallions (Tied into a knot)
- 1/2 cup Shaoxing Rice Wine (For blanching and braising)
The Aromatics & Spices
- 3 pieces Star Anise (Whole)
- 1 piece Cinnamon Stick (About 3 inches long)
- 3 pieces Bay Leaves (Dried)
- 1 teaspoon Sichuan Peppercorns (Whole)
- 3-4 pieces Dried Red Chilies (Optional, for a hint of warmth)
- 50 grams Rock Sugar (Provides a superior glossy shine compared to granulated sugar)
Braising Liquid
- 4 tablespoons Light Soy Sauce (For saltiness and depth)
- 3 tablespoons Dark Soy Sauce (Specifically for the rich mahogany color)
- 6-8 cups Water or Unsalted Pork Stock (Enough to almost submerge the knuckle)
For Garnish
- 4-6 heads Bok Choy (Blanched in salted water)
- 1 sprig Cilantro (For a pop of color)
👨🍳 Instructions
-
1
Thoroughly clean the pork knuckle. Use a kitchen torch or a razor to remove any remaining hairs from the skin. Scrub the skin under cold running water.
-
2
Blanch the pork: Place the knuckle in a large pot and cover with cold water. Add 2 slices of ginger and 2 tablespoons of Shaoxing wine. Bring to a boil and let it cook for 8-10 minutes. Scum will rise to the top; skim it off diligently.
-
3
Remove the knuckle and rinse it under warm water to remove impurities. Pat the skin completely dry with paper towels (this is crucial for the color to set).
-
4
In a clean wok or heavy-bottomed Dutch oven, add 1 tablespoon of oil and the rock sugar over low heat. Stir constantly until the sugar melts into a deep amber-colored syrup. Do not let it burn or it will turn bitter.
-
5
Carefully place the pork knuckle into the sugar syrup. Turn it gently to coat the skin in the caramel. This 'Zhu se' technique gives the dish its signature glow.
-
6
Add the ginger slices, scallion knot, star anise, cinnamon, bay leaves, peppercorns, and dried chilies. Stir-fry for 1-2 minutes until fragrant.
-
7
Pour in the remaining Shaoxing wine, light soy sauce, and dark soy sauce. Add enough water or stock so the knuckle is about 3/4 submerged.
-
8
Bring the liquid to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
-
9
Simmer gently for 2.5 to 3 hours. Every 45 minutes, carefully flip the knuckle to ensure even coloring and cooking. The meat is ready when a skewer slides into the thickest part with zero resistance.
-
10
Once tender, carefully remove the pork knuckle and place it on a serving platter. It will be very fragile, so use two large spatulas.
-
11
Strain the braising liquid to remove the solids. Return the liquid to the wok and boil over high heat to reduce and thicken it into a glossy glaze. This should take about 10-15 minutes.
-
12
While the sauce reduces, blanch the bok choy in boiling water with a drop of oil for 1 minute. Drain and arrange them around the pork knuckle.
-
13
Taste the reduced sauce; adjust with a pinch of salt if needed. Pour the thick, shimmering glaze generously over the pork knuckle.
-
14
Garnish with fresh cilantro and serve immediately in the center of the table.
💡 Chef's Tips
Always start the blanching process with cold water to effectively draw out blood and impurities from the bone. Using rock sugar (yellow or white) provides a translucent, glass-like sheen to the sauce that granulated sugar cannot replicate. If the sauce is not thickening enough during the final reduction, you can whisk in a small cornstarch slurry (1 tsp cornstarch to 1 tbsp water). Do not rush the cooking; low and slow heat is the only way to break down the tough connective tissues into silky collagen. For an even more authentic Northern flavor, add a piece of dried tangerine peel to the braising liquid.
🍽️ Serving Suggestions
Serve with hot, fluffy steamed white rice to soak up the rich, savory gravy. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a refreshing, acidic contrast to the rich pork. Traditional Beijing style often includes 'Mantou' (steamed buns) for dipping into the sauce. A pot of strong Pu-erh or Oolong tea helps cleanse the palate and aids in digesting the rich fats. For a wine pairing, an off-dry Riesling or a light-bodied Pinot Noir complements the spice profile beautifully.