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.