Name: (Vancouver) MYST Asian Bistros Taiwanese Pork Knuckles Salty Recipe
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 2 pieces pork knuckles (front or hind, skin-on, cut into 2–3 pieces); 2 L water (for blanching); 80 g ginger, sliced; 8 cloves garlic cloves, smashed; 4 stalks green onions (spring onions), white parts bruised; 120 ml Shaoxing wine (or dry sherry); 60 ml dark soy sauce; 90 ml light soy sauce; 15 ml rice wine vinegar; 30 g rock sugar (or brown sugar); 15 g coarse sea salt; 1 tbs whole white peppercorns; 3 pieces star anise; 1 stick cinnamon stick (2–3 inch / 5–7 cm); 2 leaves bay leaves; 1.5 L water (for braising); 2 pieces dried red chili (optional, for slight heat); 15 ml Shaoxing wine (extra, optional); 4 pieces soft-boiled eggs (optional, peeled); 6 sprigs coriander (cilantro) sprigs; 2 stalks julienned scallion (green parts) for serving

Method

Pork and Braise Base

Trim and Prepare

Rinse the pork knuckles under cold water. Pat dry. If desired, use a cleaver to make 2–3 shallow diagonal slashes through the skin to help flavors penetrate and for a better final texture.

Blanch to Remove Impurities

Place a large pot with 2 L of water over high heat. Add the pork knuckles and bring to a rolling boil. Boil for 6–8 minutes until scum and excess fat rise to the surface. Use a slotted spoon to transfer knuckles to a bowl and discard the blanching water. Rinse the pot and pork knuckles briefly under warm water to remove remaining scum.

Sear Aromatics (optional but recommended)

In the cleaned pot, add 1 tablespoon oil and heat over medium. Add sliced ginger, smashed garlic and the bruised white parts of the green onions. Sear for 1–2 minutes until fragrant and lightly golden (do not burn). If using dried red chilies, add them now and briefly toast.

Deglaze and Combine

Return the blanched pork knuckles to the pot. Pour in 120 ml Shaoxing wine and let it bubble for 30–45 seconds to deglaze and reduce alcohol aroma. Add dark soy sauce, light soy sauce, rice wine vinegar, rock sugar, coarse sea salt, whole white peppercorns, star anise, cinnamon stick, and bay leaves. Pour in 1.5 L fresh water so the knuckles are mostly submerged (add a little more if necessary).

Bring to a Simmer

Bring the liquid to a gentle boil over high heat, then reduce heat to low so the surface shows occasional bubbles — maintain a low simmer. Skim any occasional foam or fat that rises during the first 10–15 minutes.

Braise Slowly

Cover the pot with the lid slightly ajar to allow some steam to escape. Braise on low for 2 to 2.5 hours, turning the knuckles once or twice so they cook evenly. The meat should become tender and pull away slightly from the bone while the skin becomes gelatinous but not falling apart.

Adjust Seasoning and Reduce (to make 'salty' finish)

Remove the lid, increase heat to medium-high and simmer uncovered for 10–20 minutes to thicken the braising liquid slightly. Taste the broth and adjust: because this is a Taiwanese pork knuckles salty style, increase saltiness if needed by adding up to an additional 5–10 g coarse sea salt or a small splash (5–10 ml) of light soy sauce. Stir gently to dissolve. If you prefer a more concentrated glaze, reduce longer, watching closely so liquid does not burn.

Rest and Settle

Turn off heat and let the knuckles sit in the braising liquid for 15 minutes to further absorb flavors before plating. This also helps the surface firms up slightly.

Aromatics & Garnish

Prepare Optional Eggs

If using soft-boiled eggs, cook them in the braising liquid during the last 20 minutes of braising for additional flavor. Remove and peel when cool enough to handle.

Finish and Serve

Transfer pork knuckles to a serving platter. Spoon some of the reduced braising liquid over the meat. Sprinkle julienned scallion greens and coriander sprigs on and around the knuckles. Serve with steamed rice and extra braising liquid on the side. Provide additional coarse salt or soy sauce for guests to adjust seasoning to taste.