• Recipe Pork Knuckle in Brown Braising Sauce

Pork Knuckle in Brown Braising Sauce

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

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.