
By Kat C
Marinade
【Recipe】Another one of my favourite childhood dish. Braised Pork Knuckle in a thick sweet and savoury soy gravy. I remember always asking for seconds whenever my mum cooks this for the family❤️ Tender meat and thick sticky gravy and so good over the steam rice🤤. So many fond memories! ☺️ 小时候贪吃的我😆
Cooks pretty much like pork belly 卤肉饭, but you get to enjoy more of the meat with this pork knuckle. And it’s less oily too 😅
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1.2kg pork knuckle
4 eggs, boiled 8 mins, peeled
2 firm beancurd, quartered
5 ginger slices
5 garlic cloves roughly chopped
1 star anise
1 cinnamon stick
8 shallots sliced & fried till golden
250ml broth + 250 ml water (more if you’re simmering over stove top)
Marinade
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese cooking wine
1/2 tsp pepper
1/2 tsp five spice powder
Seasonings
1 tbsp dark soy sauce
1 tbsp sweet dark soy sauce
1.5-2 tbsp brown sugar
Method
1) Add marinade to pork knuckle, rub in and set aside for 30 mins.
2) Sauté aromatics, garlic, ginger, star anise and cinnamon stick with 1 tbsp shallot oil till fragrant.
3) Add in pork knuckle and cook for 2-3 mins till fragrant. Add in seasonings, broth and water. Bring to a simmer.
4) Add beancurd, hardboiled eggs and fried shallots. Cover and pressure cook for 1hr to 1hr 15 mins. If over stove, you’ll probably need at least2-2.5hrs and need to check on the water level.
5) Then for pressure cook, once timers up, reduce the sauce to a thick gravy, takes about 30 mins.
6) Dish up and serve. Enjoy over steam rice.
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Updated at: Thu, 17 Aug 2023 03:09:54 GMT
Nutrition balance score
Good
Glycemic Index
35
Low
Nutrition per recipe
Calories1965.3 kcal (98%)
Total Fat53.7 g (77%)
Carbs89.1 g (34%)
Sugars47.4 g (53%)
Protein267 g (534%)
Sodium5444.8 mg (272%)
Fiber13 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1.2kgpork knuckle

4eggs
boiled 8 mins, peeled

2beancurd
firm, quartered

5 slicesginger

5garlic cloves
roughly chopped

1star anise

1cinnamon stick

8shallots
sliced & fried till golden

250mlbroth
more if you’re simmering over stove top

250mlwater

1 Tbspdark soy sauce

1 Tbsplight soy sauce

1 Tbspchinese cooking wine

½ tsppepper

½ tspfive spice powder

1 Tbspdark soy sauce

1 Tbspsweet dark soy sauce

1 ½ Tbspbrown sugar
Instructions
Step 1
1) Add marinade to pork knuckle, rub in and set aside for 30 mins.
Step 2
2) Sauté aromatics, garlic, ginger, star anise and cinnamon stick with 1 tbsp shallot oil till fragrant.
Step 3
3) Add in pork knuckle and cook for 2-3 mins till fragrant. Add in seasonings, broth and water. Bring to a simmer.
Step 4
4) Add beancurd, hardboiled eggs and fried shallots. Cover and pressure cook for 1hr to 1hr 15 mins. If over stove, you’ll probably need at least2-2.5hrs and need to check on the water level.
Step 5
5) Then for pressure cook, once timers up, reduce the sauce to a thick gravy, takes about 30 mins.
Step 6
6) Dish up and serve. Enjoy over steam rice.
Notes
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Easy
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Makes leftovers
Moist