Pork Knuckle in Brown Braising Sauce
What You Will Need
Ingredients
- 1 pork knuckle (about 1200g/2.5 lbs.)
- 2 Tbsp. cooking oil
- 8 slices ginger
- 6 pcs. green onion
- 2 Tbsp. Shaoxing wine
- 10 cloves garlic
Seasoning
- 200 ml (7 fluid ounces) Lee Kum Kee Brown Braising Sauce
- 750 ml (3 cups) water
Made with
Lee Kum Kee products
How to make it
Blanch pork knuckle in boiling water. Rinse with cold water. Drain and set aside.
Sauté ginger and green onion in 2 Tbsp. oil until fragrant. Add pork knuckle and pan-fry until golden. Sprinkle with wine.
Add garlic. Stir in Seasoning Mix and bring to a boil. Simmer for about 2 hours until tender. If you like a softer texture, add 1–2 cup(s) boiling water and cook for another 1–2 hour(s).
Remove the bone from the knuckle. Pour the sauce over the pork knuckle and serve hot.
