High Protein Braised Pork Knuckle
Indulge in the savory, melt-in-your-mouth goodness of High Protein Braised Pork Knuckle—a classic dish that celebrates the art of slow cooking for irresistible flavor and tenderness. This recipe combines richly marinated pork knuckle with a harmonious blend of soy sauce, dark soy sauce, and brown sugar, accented by aromatic spices like star anise, cinnamon, and bay leaves. Braised to perfection for over two hours, the meat develops a deep, caramelized glaze and falls effortlessly off the bone. Perfectly seasoned and topped with fresh scallions, this hearty, high-protein dish is ideal for serving over steamed rice or paired with fresh vegetables for a balanced and wholesome meal. Whether for a comforting family dinner or a show-stopping centerpiece, this recipe delivers bold flavors and nourishment with every bite.
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Recipe Information
Ingredients
- 1 kg pork knuckle
- 120 ml soy sauce
- 500 ml water
- 60 ml dark soy sauce
- 2 tbsp brown sugar
- 50 g ginger
- 6 garlic cloves
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp vegetable oil
- 3 scallions
- 0.5 tsp black pepper
- 1 tsp salt
Instructions
Begin by cleaning the pork knuckle thoroughly under running water. Pat it dry with paper towels.
Heat 2 tbsp of vegetable oil in a large heavy pot or Dutch oven over medium heat.
Add the pork knuckle to the pot and brown it on all sides. This should take about 10 minutes.
Once the knuckle is browned, remove it from the pot and set aside.
In the same pot, add slices of ginger and whole garlic cloves. Saute for about 2 minutes until fragrant.
Add star anise, cinnamon stick, and bay leaves to the pot, and stir for another minute.
Return the pork knuckle to the pot. Pour in 120 ml of soy sauce, 60 ml of dark soy sauce, and 500 ml of water.
Add 2 tbsp of brown sugar and stir the mixture well to ensure the sugar dissolves.
Add 1 tsp of salt and 0.5 tsp of black pepper to the pot.
Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
Let the pork knuckle braise gently for about 2.5 to 3 hours, turning it occasionally. The meat should become tender and easily pull away from the bone.
After braising, check the sauce's seasoning, adjusting if necessary. The sauce should be reduced, thick, and flavorful.
Remove the pork knuckle from the pot and let it rest for a few minutes before slicing or shredding.
To serve, thinly slice the prepared scallions and scatter them over the pork knuckle.
Serve the braised pork knuckle with its sauce over steamed rice or alongside vegetables.
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 15635 mg | 680% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 19.9 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3264 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
