Back to list

Best Easy Braised Pork Knuckle Recipe

Name: Best Easy Braised Pork Knuckle Recipe
Total time: 130 min
Yield: 320 g
Ingredients: pork knuckle 2.5 lbs; onion 1 pieces; carrot 1 pieces; celery stalk 2 pieces; garlic 5 cloves; soy sauce 0.5 cup; brown sugar 2 tbsp; rice wine 0.25 cup; star anise 2 pieces; black pepper 1 tsp; salt 0.5 tsp

Rich braised pork knuckle with meltingly tender meat and glossy sauce is a celebration showpiece. A high protein, family banquet dish with bold flavor.

Cook 130 min Difficulty NORMAL 506 kcal

#high protein #mediterranean #diabetic friendly

Image coming soon

Ingredients

Main ingredients

pork knuckle 2.5 lbs
onion 1 pieces
carrot 1 pieces
celery stalk 2 pieces
garlic 5 cloves

Seasonings/Sauce

soy sauce 0.5 cup
brown sugar 2 tbsp
rice wine 0.25 cup
star anise 2 pieces
black pepper 1 tsp
salt 0.5 tsp

Nutrition summary

Carbohydrates 19 g 15%

Protein 37 g 29%

Fat 31 g 56%

Serving size 320g

Cooking steps

1

Pat the pork knuckle dry and sear it on all sides in a large Dutch oven over medium-high heat until well-browned, about 8 minutes.
2

Remove pork, reduce heat to medium, and sauté onion, carrot, celery, and garlic for 5 minutes until softened and fragrant.
3

Return pork knuckle to the pot. Add soy sauce, brown sugar, rice wine, star anise, black pepper, and salt. Stir until evenly mixed.
4

Pour in just enough water to cover the knuckle. Bring to a boil over high heat, then reduce to a gentle simmer and cover tightly.
5

Simmer for 2 hours until pork is meltingly tender and the sauce is glossy; rotate pork halfway through to ensure even braising. Rest 10 minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is pork knuckle, which provides a rich, savory flavor and tender texture that defines the dish. The soy sauce and star anise contribute deep, bold notes to the glossy braising sauce.

Q. How do you ensure the pork knuckle turns out tender?

Gentle simmering for a full 2 hours is essential. Searing first develops flavor, then slow, moist cooking breaks down connective tissue for a meltingly tender result. Rotating the knuckle halfway through ensures it braises evenly.

Q. How can I prevent the pork knuckle from becoming dry or tough?

Always keep the knuckle partially submerged in braising liquid, maintain a gentle simmer rather than a boiling heat, and cover the pot tightly to retain moisture. Overcooking at high heat can dry out the meat, so slow simmering is key.

Q. How many calories are there per serving, and what is the protein-to-carb ratio?

Each serving contains about 506 kcal, with 37g protein and 19g carbohydrates. Protein accounts for 29% of calories, and carbohydrates for 15%, making this a high-protein, moderate-carb meal.

Best Easy Braised Pork Knuckle Recipe

AI 영양사 앤디