Recipe: Braised Pork Knuckle 

Here’s a recipe for our readers who would like to have a go at cooking a delicious classic Chinese dish.

Braised Pork Knuckle 

By Margarita Lee

Margarita Lee

Ingredients A:

  • 1 Pork knuckle 
  • 4 slices Ginger 
  • 1 bunch Spring onions (cut into sections)
  • 4 Shallots (sliced)
  • 4 Coriander roots 
  • 1 bulb Garlic (lightly crushed)
  • Cooking oil for deep frying 
  • 1 tbsp Corn flour (mix with 1 tbsp water)


Ingredients B:

  • 2 tbsp Dark soy sauce
  • 2 tbsp Light soy sauce 
  • 1 tbsp Oyster sauce 
  • 2 tbsp Shaoxing wine 
  • 30g Rock sugar 
  • 3 pieces Star anise 
  • 2 pieces Cinnamon stick 
  • 2 tsp Pepper corn (lightly crushed)
  • Salt to taste 
  • 600ml water


Photo by Margarita Lee


  1. Clean and remove hair from the pork knuckle, then simmer it in a pot of boiling water for 5 minutes. After removing from the pot, wash the pork knuckle under cold water, drain and pat dry with a paper towel.
  2. In a wok or large saucepan, heat oil to 180°C. Deep-fry the pork knuckle for 3 minutes on each side until lightly browned. Remove and drain.
  3. Dish out excess oil from the wok, leaving about 2 tablespoons. Sauté the garlic, ginger and coriander roots until aromatic. 
  4. Add in all Ingredients B and the prepared knuckle. Bring to a boil with high heat, then reduce heat to low and simmer the knuckle for 2 hours or until it becomes soft.
  5. Thicken sauce with the corn flour mixture. Add salt to taste. 
  6. Garnish the knuckle with bok choy or broccoli to serve.

Check out more of Margarita’s recipes on her FB @ Umummy Food


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