Pork Knuckle in Red 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. Take out and 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 fried garlic. Stir in seasoning mix and bring to boil. Simmer for about 2 hours until tender. If you like a softer texture, add 1-2 cup boiling water and cook for another 1-2 hours.
Remove the bone of the knuckle. Pour the sauce over the pork knuckle and serve hot.