Chinese Braised Pork Knuckles and Hocks

 

Chinese braised pork knuckles (猪脚红烧) is a classic comfort dish in many regions of China and in Taiwan, popular for its rich flavour, gelatinous texture, and symbolic meaning of prosperity and family unity. You can also make with bone-in or boneless pork hock. They are especially prized in Chinese cooking because this off cut is loaded with collagen-  a structural protein found in connective tissues, skin, tendons, and cartilage. 

The pork knuckle (also called pork feet or trotter) or pork hock (aka ham hock or shin) is slowly braised until the skin becomes soft and bouncy, the tendons turn silky, and the sauce clings beautifully with the collagen melting into, naturally thickening the sauce. I find as the Chinese gets older (including myself), that very charm of collagen richness is why we come back to this dish over and over again. Beyond culinary, it also carries a cultural reputation for being restorative and beautifying- for joint health, postpartum recovery (strengthening and nourishing), and skin and beauty by improving elasticity and reduce wrinkles. Yep, I remember those early days after having the twins and my last son, with my mom's endless pots of braised pork feet in vinegar and ginger- with whole pieces of ginger that I had to eat too- and daily lol.

Collagen in braised pork knuckles is what makes the dish rich, sticky, and satisfying- both in texture and mouthfeel. They are savoury, aromatic, slightly sweet, and deeply umami with meltingly tender skin and tendon. And it's affordable (average $1.99/lb for knuckles/hocks) and so simple to prepare!

Two-Hour Braised Pork Knuckles with Boiled Eggs

You can easily buy braised pork knuckles and hocks in the prepared section of a Chinese supermarket.

Foody Mart on Bamburgh Circle

Chinese Braised Pork Knuckles or Hocks

Serves 6

4 pork knuckles or 2 bone-in hocks, approx. 1100 g (skin on)
6 slices ginger

1 green onion, cut into three pieces 
2 tsp. salt
6 cloves garlic, rough chopped or halved
2 shallots, sliced
1 Tbsp. oil
2 star anise
4 bay leaves
1 small cinnamon stick
½ cup light soy sauce
½ cup dark soy sauce
2 Tbsp. Shaoxing wine
½ tsp. white pepper powder
40g rock sugar
1 L water
boiled eggs, optional

Remove any hairs still on the skin of the pork knuckles or hocks.

Blanche the pork by bringing some water to a boil, enough to cover the pork knuckles/hock. Add 2 tsp. salt, 2 slices of ginger and the green onions. When the water boils, put the pork in. Let it parboil for 15 minutes; remove and submerse in ice water or cold water for two mins. Remove from water and let them rest.

Prepare braising liquid by adding 1 Tbsp. oil to a pot. Add 4 slices ginger, garlic, shallots and stir-fry until aromatic. Add both soy sauces, Shaoxing wine, white pepper, rock sugar, star anise, bay leaves and cinnamon stick.

Add the pork and about 1 L of water (the water should cover the knuckles and hocks). Cover and bring the mixture to a boil; reduce the temperature to low. Braise for two hours. Stir occasionally. Remove and let cool slightly before serving.

Note: If adding boiled eggs, boil eggs in advance, peel and add them to the pot during the last 15 minutes cooking time. The longer the pork and eggs sit in the braised liquid, the more flavourful., thus tastier after resting overnight in fridge.

This is so good served with steamed rice, pickled preserved vegetables and some stir-fried greens on the side. So satisfying!

Here are some images for preparations with bone-in pork or ham hock:

I missed removing some hair (but can be done after cooking if you don't mind)

Remember pork hock and knuckles are first skin and tendon which is collagen-rich, then meat and little fat! So feel good about eating it for your skin, youth and overall health!

Note: While eating collagen doesn’t directly “add collagen” to your skin, the gelatin and amino acids (glycine, proline, hydroxyproline) support connective tissue health, may help joint comfort, and can contribute to a protein-rich diet.

And if you can't get around making this for yourself, double up with taking it out on a budget. 📢 The $10 Challenge! I am talking about this delicious braised pork knuckle meal! So happy to discover and finally try the famous braised pork knuckles at Hou Kee Chinese Bistro (on Yonge near Finch), a small eat in and take out place for a steal at $9.99 which includes steamed rice, side of stir fried cabbage, ½ soy sauce egg and pickled preserved vegetables. Hearty portions, delicious tender flavour… Really satisfying! 

They brought out a fresh tray of pork knuckles ready to be sliced, and the fatty skin just glistened and jiggled- Yum! Being a lover of intestines, I also got the mixed meat combo for $1 more and really enjoyed their chewy tenderness. A steady line up of take out customers but the service was quick and friendly. Nostalgic comfort food at it's best and affordable, give them a try!

Hou Kee Bistro (Yonge and Finch)

📢 $10 美食挑戰！

今天要大推這份超值又美味的滷豬腳飯！

超開心終於吃到傳說中的滷豬腳，地點就在 Yonge 靠近 Finch 的好記隆江豬腳飯，小小的店面提供內用和外帶，只要 $9.99 就能吃到一整份：白飯、炒高麗菜、半顆滷蛋和酸菜配菜，份量實在、味道香濃，滿滿幸福感！

剛好看到老闆端出一大盤剛滷好的豬腳準備切片，那晶亮又微微抖動的豬皮…真的超誘人！

身為內臟類愛好者，我還加點了綜合滷味（只要多 $1），那種彈牙的口感真的讓人欲罷不能！

店裡外帶人潮穩定，但出餐速度快，服務也很親切～

這就是懷舊的中式家常味，美味又不傷荷包，絕對值得一試！

Full Recipe:

Chinese Braised Pork Knuckles or Hocks

Serves 6

4 pork knuckles or 2 bone-in hocks, approx. 1100 g (skin on)
6 slices ginger

1 green onion, cut into three pieces 
2 tsp. salt
6 cloves garlic, rough chopped or halved
2 shallots, sliced
1 Tbsp. oil
2 star anise
4 bay leaves
1 small cinnamon stick
½ cup light soy sauce
½ cup dark soy sauce
2 Tbsp. Shaoxing wine
½ tsp. white pepper powder
40g rock sugar
1 L water
boiled eggs, optional

Remove any hairs still on the skin of the pork knuckles or hocks.

Blanche the pork by bringing some water to a boil, enough to cover the pork knuckles/hock. Add 2 tsp. salt, 2 slices of ginger and the green onions. When the water boils, put the pork in. Let it parboil for 15 minutes; remove and submerse in ice water or cold water for two mins. Remove from water and let them rest.

Prepare braising liquid by adding 1 Tbsp. oil to a pot. Add 4 slices ginger, garlic, shallots and stir-fry until aromatic. Add both soy sauces, Shaoxing wine, white pepper, rock sugar, star anise, bay leaves and cinnamon stick.

Add the pork and about 1 L of water (the water should cover the knuckles and hocks). Cover and bring the mixture to a boil; reduce the temperature to low. Braise for two hours. Stir occasionally. Remove and let cool slightly before serving.

Note: If adding boiled eggs, boil eggs in advance, peel and add them to the pot during the last 15 minutes cooking time. The longer the pork and eggs sit in the braised liquid, the more flavourful., thus tastier after resting overnight in fridge.

Taiwanese Street Eats Jian Dan Kitchen Launches In Toronto 🇹🇼

 

What an AmaZing weekend with the inauguration launch of my friends' Taiwanese food business @jiandankitchen2023 🇹🇼♨️ in their first ever pop up @tasteofvietnam @nathanphillipssquare!

🌟 Taste of Vietnam 2025 is HERE! 🌟🇻🇳

Three fun-filled days with mouthwatering cuisine, vibrant cultural performances, traditional wedding displays, lantern parades, fashion shows, live music, fun contests, and so much more! 

Owners Jian- former chef at One Michelin Star resto Don Alfonso and wife Jenny (my former student at Newcomer Kitchen's food entrepreneurship program) were so excited to share the best of Taiwan street food they grew up with back home! 

"Our stall takes inspiration from traditional Taiwanese street food blending it with new flavours to breathe creativity into familiar Taiwanese tastes. We aim to present a fresh take on nostalgic flavours while sharing the unique charm and innovation of Taiwanese street food with people from all cultural backgrounds!"-- Jian

A change of pace from all the Vietnamese specialties that abound, we offered samples and sold lots of fried food delights signature of what the Taiwanese is known for such as squid balls, popcorn chicken, taro balls (vegan) and sweet potato fries with plum powder (WoW right??), and in special combos with refreshing Taiwanese drinks such as winter melon tea with aiyu jelly- a natural pectin released from the seeds of the creeping fig for a unique texture! Once people tasted they had to buy 😋🙌!

Fried chicken and sweet potato fries combo 😋!

Rain ☔ or shine 🥵, the show must go on... and this team were complete troopers. Bringing their goodies to sell to patrons sheltering from the rain under the City Hall canopied entrance, the only ones who thought to do that 👏! 

Love the staff's energy and poised professionalism- so cut out for electric events like this 💪👊💥!! 

And the tight-knit small Taiwanese community who came by to support 💞

Give this food start up @jiandankitchen2023 a follow and keep posted on upcoming pop up events lined up this summer in late August and early September 😁!

Chinese Dim Sum Steamed Chicken Feet 鳳爪

 

Who loves chicken feet? Well, foung jau 鳳爪 or phoenix claw to be literal exact? It's an off cut chicken delicacy prized in Chinese culture and more so with dim sum aficionados. Plump, aromatic savoury, fermented black beans dotting glistening bbq red wrinkled skin giving way to gelatinous, cartilage and tiny bones we happily but politely (hand covering mouth) chew around, spit out and collect on the side of our plates in dim sum restaurants. And they give you a healthy dose of collagen :). If that sounds like you, read on and discover how to make this right at home. Yes, it's alot of steps and I haven't quite mastered the recipe yet (adapted by Daddy Lau Cantonese chef of 50+ years in popular YouTube channel "Made With Lau"). But after finally trying my hands on it, I have yet to get it just right missing the amount of one ingredient-- next time. I'll bet that at least after this labourous recipe read you will have greater appreciation--  covering the myriad of all-in-one Chinese cooking techniques (blanching, deep frying, stir frying, braising and steaming ♨️) in this very humble dish taking questionable feet for food into a delectable one you will come back to again and again!

Chinese Dim Sum Steamed Chicken Feet 鳳爪 (adapted by Made With Lau)

Serves 6 to 8

1 kg chicken feet (look for plump firm feet with clean white skin)
6 cloves garlic, smashed and cut in half
12 thin ginger slices, cut in half
2 stalks green onion, cut into 3" pieces
2 shallots, peeled and halved
1/4 cup fermented black beans, rinsed and soaked with a little water to cover
4 piece star anise
2 Tbsp. honey (can substitute with maltose)
2 Tbsp. Shaoxing wine 

2 to 4 whole chili pepper (to your liking) 
thin slivers of red bell pepper
2 cups neutral cooking oil reserving 2 Tbsp. after
6 cups water

Sauce:
2 Tbsp. black bean sauce with garlic
4 Tbsp. oyster sauce 
4 Tbsp. light soy sauce 

2 Tbsp. Shaoxing wine

2 Tbsp. dark soy sauce
4 Tbsp. sugar
2 tsp. salt
2 Tbsp. hoisin sauce 
2 tsp. chili sauce

Parboil chicken feet: Add 4 cups of cold water to a large pot or wok. Add ginger, green onion, honey, and cooking wine. Note: The aromatics and cooking wine help reduce gaminess and add flavour, while the honey helps the chicken feet brown more beautifully during the frying step. Add the chicken feet and bring the pot to a boil over high heat. Once it has come to a boil, lower the heat and cook for about 2 minutes. Take the chicken feet out. Discard the blanching water and other solids. 

These feet are on the skinny side :/

Meanwhile, in a bowl combine black bean sauce, oyster sauce, soy sauce, Shaoxing wine, dark soy sauce, sugar, salt, hoisin sauce, and chili sauce. 

Prepare your work surface with a clean, dry paper towel. You can use either kitchen shears or a knife to trim the nails from each toe of the chicken foot. Carefully cut off all of the hard nail, getting as much as you can without cutting into the skin of the chicken foot. 

Then, set the trimmed chicken foot down on the paper towel. Note: trimming nails after blanching is easier and because if you trim the nails first, the skin tends to shrink back during the frying step, resulting in a less appealing look and texture. Once you’ve trimmed all the chicken feet, use the paper towel to pat the chicken feet thoroughly dry. Note: the more moisture you get off the surface now, the more oil splatter you can prevent in the following step. 

Heat your wok or pot on high heat. Add oil and heat on medium-high until it has reached 350° F or when wooden skewer inserted- small, rapid bubbles come up its sides. While the oil is heating up, fill a medium-sized mixing bowl with ice and water to shock the chicken feet once they’re done frying. Carefully, cooking in batches, place your chicken feet in and cover them with a lid to reduce splatter. After 2 to 3 minutes, rotate and flip the chicken feet to get an even fry all over. 

Remove the feet from the oil with a metal strainer when they take on a beautiful golden-brown colour.  Note: you can also tell that they are ready when the oil starts to calm down. 

Immediately transfer the fried chicken feet into your bowl of cold ice water. Leave them soaking in the cold water for 10 minutes. Repeat until chicken feet are all fried and soaking.

Soaking helps the skin soften and fill out

Meanwhile, carefully pour out the hot oil into a heat-resistant bowl (let cool to store and cook with later). You don’t need to wash or even thoroughly wipe the wok down; we’ll continue frying in there soon. Start boiling water (6 cups) now for the braising step later. 

Note: If you are working with big feet, cut each chicken foot in half to make them more bite-sized for easier eating. To cut the feet, slice your knife into the “palm” of the feet so that you see two toes on each side of the knife. Pause before you try to get through the bone, anchoring the right spot and ensuring that your knife is angled safely straight down. Then, use your hand to press down on the back of the knife, so you have the strength and leverage to cut through the foot. 

Heat the wok again on high and add in reserved 2 Tbsp. oil. Fry the ginger for about 30 seconds, then add in the garlic, green onions, and chili peppers. Add shallots and the star anise. Add most of the fermented black beans; reserve just a few pieces to top off your dish with later. Carefully pour in the sauce, then fry for about 45 seconds. 

Add the chicken feet in, then stir-fry thoroughly so everything is well-mixed and the chicken feet are thoroughly coated in sauce and aromatics. Note: I transferred to a pot to make cooking easier and compact in a tight fitting vessel. Add enough hot water (6 cups) to just barely cover all the ingredients. Bring everything to a boil. Once it comes to a boil, turn the heat down to medium. Cover with a lid and braise on medium heat for 45 minutes. 

Once the chicken feet are done braising, dig in! But if you want to go an extra step to really replicate the restaurant experience, you can keep going. For garnish, cut red bell pepper into small, cute slices. This will give a beautiful pop of colour without any surprise heat. You can use a spicy pepper if you like. Arrange your chicken feet and sauce in a heat-safe bowl for steaming. Top with your slivers of red bell pepper and reserved fermented black beans. In a large wok with a rack or steamer, bring water to a boil. Place the chicken feet in the steamer, and steam for 10 minutes with the lid on. Enjoy!

Note I was short on fermented black beans 

Haha, in our household anything goes... and that could mean hamburgers with a side of chicken feet 😜!!

Full Recipe:

Chinese Dim Sum Steamed Chicken Feet 鳳爪 (adapted by Made With Lau)
Serves 6 to 8

1 kg chicken feet (look for plump firm feet with clean white skin)
6 cloves garlic, smashed and cut in half
12 thin ginger slices, cut in half
2 stalks green onion, cut into 3" pieces
2 shallots, peeled and halved
1/4 cup fermented black beans, rinsed and soaked with a little water to cover
4 piece star anise
2 Tbsp. honey (can substitute with maltose)
2 Tbsp. Shaoxing wine 

2 to 4 whole chili pepper (to your liking) 
thin slivers of red bell pepper
2 cups neutral cooking oil reserving 2 Tbsp. after
6 cups water

Sauce:
2 Tbsp. black bean sauce with garlic
4 Tbsp. oyster sauce 
4 Tbsp. light soy sauce 

2 Tbsp. Shaoxing wine

2 Tbsp. dark soy sauce
4 Tbsp. sugar
2 tsp. salt
2 Tbsp. hoisin sauce 
2 tsp. chili sauce

Parboil chicken feet: Add 4 cups of cold water to a large pot or wok. Add ginger, green onion, honey, and cooking wine. The aromatics and cooking wine help reduce gaminess and add flavor, while the honey helps the chicken feet brown more beautifully during the frying step. Add the chicken feet and bring the pot to a boil over high heat. Once it has come to a boil, lower the heat and cook for about 2 minutes. Take the chicken feet out. Discard the blanching water and other solids. 

Meanwhile, in a bowl combine black bean sauce, oyster sauce, soy sauce, Shaoxing wine, dark soy sauce, sugar, salt, hoisin sauce, and chili sauce. 

Prepare your work surface with a clean, dry paper towel. You can use either kitchen shears or a knife to trim the nails from each toe of the chicken foot. Carefully cut off all of the hard nail, getting as much as you can without cutting into the skin of the chicken foot. Then, set the trimmed chicken foot down on the paper towel. Note: trimming nails after blanching is easier and because if you trim the nails first, the skin tends to shrink back during the frying step, resulting in a less appealing look and texture. Once you’ve trimmed all the chicken feet, use the paper towel to pat the chicken feet thoroughly dry. Note: the more moisture you get off the surface now, the more oil splatter you can prevent in the following step. 

Heat your wok or pot on high heat. Add oil and heat on medium-high until it has reached 350° F or when wooden skewer inserted- small, rapid bubbles come up its sides. While the oil is heating up, fill a medium-sized mixing bowl with ice and water to shock the chicken feet once they’re done frying. Carefully, cooking in batches, place your chicken feet in and cover them with a lid to reduce splatter. After 2 to 3 minutes, rotate and flip the chicken feet to get an even fry all over. Remove the feet from the oil with a metal strainer when they take on a beautiful golden-brown colour.  Note: you can also tell that they are ready when the oil starts to calm down. Immediately transfer the fried chicken feet into your bowl of cold ice water. Leave them soaking in the cold water for 10 minutes. Repeat until chicken feet are all fried and soaking.

Meanwhile, carefully pour out the hot oil into a heat-resistant bowl (let cool to store and cook with later). You don’t need to wash or even thoroughly wipe the wok down; we’ll continue frying in there soon. Start boiling water (6 cups) now for the braising step later. 

Note: If you are working with big feet, cut each chicken foot in half to make them more bite-sized for easier eating. To cut the feet, slice your knife into the “palm” of the feet so that you see two toes on each side of the knife. Pause before you try to get through the bone, anchoring the right spot and ensuring that your knife is angled safely straight down. Then, use your hand to press down on the back of the knife, so you have the strength and leverage to cut through the foot. 

Heat the wok again on high and add in reserved 2 Tbsp. oil. Fry the ginger for about 30 seconds, then add in the garlic, green onions, and chili peppers. Add shallots and the star anise. Add most of the fermented black beans; reserve just a few pieces to top off your dish with later. Carefully pour in the sauce, then fry for about 45 seconds. Add the chicken feet in, then stir-fry thoroughly so everything is well-mixed and the chicken feet are thoroughly coated in sauce and aromatics. Note: I transferred to a pot to make cooking easier and compact in a tight fitting vessel. Add enough hot water (6 cups) to just barely cover all the ingredients. Bring everything to a boil. Once it comes to a boil, turn the heat down to medium. Cover with a lid and braise on medium heat for 45 minutes. 

Once the chicken feet are done braising, dig in! But if you want to go an extra step to really replicate the restaurant experience, you can keep going. For garnish, cut red bell pepper into small, cute slices. This will give a beautiful pop of colour without any surprise heat. You can use a spicy pepper if you like. Arrange your chicken feet and sauce in a heat-safe bowl for steaming. Top with your slivers of red bell pepper and reserved fermented black beans. In a large wok with a rack or steamer, bring water to a boil. Place the chicken feet in the steamer, and steam for 10 minutes with the lid on. Enjoy!

Remember the Times... 105 Rue Saint Pierre, Old Quebec 🔪🥄

 

To those who know 🥰... know #105ruesaintpierre  Remember the times 🎵🎼🎶

It's been 20 years, and coming back to this very spot is more than nostalgic. I knew it wouldn't be here anymore but I couldn't help but walk down memory lane while here in Old Quebec.

2025

2005

One of the highlights in my past food career was working on-set of Kraft's cooking show- qu'est-ce qui mijote? from pilot to #1 cooking show in Quebec (aired 2004 to 2008) by providing themed recipes, directing their on-camera talent with tips, and adhering to healthy living guidelines. L'Artistes de la Table owned by the formidable Madame Louise Martineau was a gorgeous kitchen, where the qqm hosts, film crew and amazing behind-the-scenes peeps like prop and food stylists made magic for 5 years with themes like "de nombreuses façons de préparer le sirop d'érable (many ways with maple syrup)", "c'est la saison du barbecue" et "desserts d'été sans cuisson". 

Host Martin Champoux and Susan on the set of Quebec's qu'est-ce qui mijote cooking show in 2004!

Pretty co-host Claude and Susan in Quebec City.

In my last corporate role at Kraft's Test Kitchens for six years, I created hundreds of recipes and food content for Kraft’s quarterly What's Cooking magazines, and Quebec's version- qu'est-ce qui mijote?, kraftcanada.com and brand marketing advertorials. Recipes from the French version were selected and brought to life as part of the cooking show themes.

My Roasted Pork Loin with Pear Salsa recipe makes

the cover page of Quebec's What's Cooking magazine

Set in the heart of Old Quebec, the in-between shoot romps, nightly gourmet French dinners and cultural discoveries preciously added to the wide eyed adventures of this budding young girl building her culinary repertoire 😍.

Psycho Four! 😜

After a long long day.. we look at those kitchen knives a lot differently.

Toast! For their sexy yellow beets truffle oil and balsamic vinegar app.

A must visit is Cochon Dingue, a bistro institution for their delicious breakfasts/brunches and fun atmosphere. It may be the most simplistic thing but when in Quebec, I hear creton calling and baked beans beckoning 🤤🍽 ... 

The heart of Old Quebec

The classic of all classics for breakfast!

How will this look 20 years later...?