Hakka Style Pork Knuckles Recipe

Trim and Marinate

Rinse the pork knuckles under cold water and pat dry. If not already halved, ask your butcher to split them or cut through the joint so heat penetrates. Rub the knuckles with 1 tsp sea salt, 4 tbs light soy sauce, 1 tbs dark soy sauce and 3 tbs Shaoxing wine. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Prepare aromatics

While the pork marinates, smash the garlic cloves and peel and slice the ginger into thick slices. Quarter the onion and tie the spring onion whites, star anise, Sichuan peppercorns, cinnamon stick and bay leaves into a piece of cheesecloth or place them in a small metal tea infuser to form a spice bag — this makes removal easy after braising.

Brown the pork (optional but recommended)

Heat 2 tbs vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork knuckles, skin-side down first, until golden-brown and a little crisp, 6–8 minutes per side. Work in batches if needed. Remove browned knuckles and set aside.

Sauté aromatics

Lower heat to medium. Add the prepared ginger slices, smashed garlic and quartered onion to the pot. Sauté 3–4 minutes until fragrant and lightly browned, scraping up any fond from the bottom.

Add liquids and spices

Return the pork knuckles to the pot. Add the spice bag. Pour in 1600 ml water (or stock), 3 tbs dark brown sugar and 2 tbs oyster sauce. Bring to a gentle simmer, scraping the bottom to incorporate browned bits. The liquid should come about two-thirds up the sides of the knuckles; add a little more water if necessary.

Braise

Cover the pot with a lid, reduce heat to low so the liquid maintains a gentle simmer. Braise for 2 to 2 1/2 hours, turning the knuckles once halfway through, until the meat is tender and gelatinous and the skin is soft but intact. For fall-apart texture, braise up to 3 hours.

Reduce and glaze

Remove the pork knuckles to a tray and keep warm. Remove and discard the spice bag and large aromatics (or fish them out). Increase heat to medium-high and reduce the braising liquid uncovered for 8–12 minutes until slightly syrupy (about 10–15% reduction). Stir in 2 tbs Chinese black vinegar, 1 tbs light soy sauce and 1 tsp sesame oil. Taste and adjust seasoning — add a pinch of salt or a little more sugar if desired.

Glaze the knuckles

Return the knuckles to the pot and spoon the reduced sauce over them, or place knuckles on a baking tray, brush with the reduced sauce and briefly broil (2–3 minutes) to caramelize the skin—watch closely to avoid burning. Spoon remaining sauce over the knuckles before serving.

Garnish and serve

Scatter thinly sliced green parts of spring onions and fresh cilantro over the knuckles. Serve hot with blanched greens and steamed rice, accompanied by extra black vinegar or chili sauce if desired.

If serving with mustard greens or bok choy, blanch greens in boiling salted water for 1–2 minutes until bright green and tender-crisp. Drain and arrange on a platter. Spoon some of the braising sauce over the greens as a dressing.