📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this majestic dish features a whole pork knuckle braised to a shimmering, ruby-red perfection. Known for its 'meltingly tender' texture and rich, savory-sweet profile, it embodies the culinary philosophy of Jinan with its emphasis on deep soy flavors and aromatic spices. This is a celebratory centerpiece that promises a collagen-rich, velvety sauce and meat that falls away from the bone with the mere touch of a chopstick.
🥗 Ingredients
The Star
- 1.5 kg Pork Knuckle (Front Trotter/Ti Pang) (bone-in, skin-on, cleaned and hair removed)
The Blanching Liquid
- 5 slices Ginger (smashed)
- 2 tablespoons Shaoxing Rice Wine
- 2 stalks Green Onions (knotted)
Aromatics and Spices
- 50 grams Rock Sugar (for the caramel luster)
- 3 pieces Star Anise
- 1 piece Cinnamon Stick (about 3 inches)
- 3 pieces Bay Leaves
- 4 pieces Dried Red Chilies (optional, for subtle depth)
- 6 pieces Garlic Cloves (whole, peeled)
- 40 grams Ginger (sliced into thick coins)
The Braising Sauce
- 4 tablespoons Light Soy Sauce (for saltiness and umami)
- 3 tablespoons Dark Soy Sauce (for the deep mahogany color)
- 1/2 cup Shaoxing Rice Wine
- 1.5 liters Chicken Stock or Water (enough to submerge 2/3 of the knuckle)
The Finishing Touch
- 6 heads Bok Choy (blanched for garnish)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water for slurry)
👨🍳 Instructions
-
1
Clean the pork knuckle thoroughly. Use a kitchen torch or a razor to remove any stray hairs. Score the skin slightly in a diamond pattern without cutting into the meat to help the fat render and flavors penetrate.
-
2
Place the pork knuckle in a large pot of cold water. Add the blanching ingredients (ginger, green onion, and rice wine). Bring to a boil and simmer for 10 minutes, skimming off any gray foam that rises to the surface.
-
3
Remove the knuckle and rinse under cold running water to tighten the skin. Pat it completely dry with paper towels; this is crucial for the next step.
-
4
In a heavy-bottomed wok or Dutch oven, add 2 tablespoons of oil and the rock sugar over low heat. Stir constantly until the sugar melts and turns a deep amber, bubbly caramel. This is the 'Tang Se' (sugar color) technique.
-
5
Carefully place the pork knuckle into the caramel. Turn it gently to coat the skin in the dark sugar. Be cautious of oil splatters.
-
6
Add the ginger slices, garlic, star anise, cinnamon, bay leaves, and dried chilies to the pot. Stir for 1-2 minutes until the spices are fragrant.
-
7
Pour in the Shaoxing rice wine to deglaze the pot, followed by the light and dark soy sauces. Add the chicken stock or water until the knuckle is mostly submerged.
-
8
Bring the liquid to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
-
9
Braise for 2.5 to 3 hours. Every 45 minutes, gently turn the knuckle and spoon the braising liquid over the exposed top to ensure even coloring.
-
10
Check for doneness by piercing the meat with a chopstick; it should slide in with zero resistance. Once tender, carefully lift the knuckle out and place it on a serving platter.
-
11
Strain the remaining braising liquid into a clean saucepan. Boil it over high heat to reduce by half, concentrating the flavors into a thick, syrupy glaze.
-
12
Whisk in the cornstarch slurry and cook for 1 minute until the sauce is glossy and coats the back of a spoon. Pour this rich glaze generously over the pork knuckle.
-
13
Arrange blanched bok choy around the base of the knuckle and serve immediately while steaming hot.
💡 Chef's Tips
Always start with a front trotter if possible, as it has more meat and a better shape than the back leg. The 'Tang Se' (caramelizing sugar) is the secret to the authentic Lu-style deep red color; don't rush it or burn it. If you have time, let the pork sit in the braising liquid for an hour after cooking (off the heat) to maximize flavor absorption. For an even more tender result, you can finish the last hour of cooking by steaming the knuckle in a bowl with its braising liquid. Avoid over-salting early on; the sauce reduces significantly and the saltiness will concentrate.
🍽️ Serving Suggestions
Serve with fluffy steamed white rice to soak up the decadent gravy. Pair with a side of smashed cucumber salad (Pai Huang Gua) to cut through the richness. A pot of strong Pu-erh or Oolong tea helps cleanse the palate between bites. Serve alongside steamed 'Mantou' (Chinese buns) for dipping into the extra sauce. For a wine pairing, a medium-bodied Pinot Noir or a dry Riesling complements the savory-sweet notes.