Braised Pork Knuckle Cantonese

Step 1

Fill a large pot three-quarters full with water and bring to a boil over high heat, about 8 minutes.

Step 2

Once boiling, carefully lower the pork knuckle into the pot using tongs and let it cook at a rolling boil for 8 minutes to remove impurities.

Step 3

Remove the pork knuckle with tongs and rinse it under cold running water while scrubbing away any scum or debris from the skin and surface.

Step 4

Pat the pork knuckle dry on all sides using paper towels, so the surface is damp but not wet.

Step 5

Pour out the pot water and return it to the stove, then add the cleaned pork knuckle back into the empty pot.

Step 6

Add 0.5 cup soy sauce, 3 tablespoons rock sugar, ginger slices, smashed garlic cloves, and scallions around and on top of the pork.

Step 7

Pour in enough water to come halfway up the side of the pork knuckle, about 3 to 4 cups.

Step 8

Bring the liquid to a boil over high heat, about 5 minutes, until you see large bubbles rapidly breaking the surface.

Step 9

Reduce heat to medium-low so the liquid simmers gently with small bubbles rising steadily, about once every 2 seconds.

Step 10

Cover the pot with a lid and braise for 75 minutes, lifting the lid every 20 minutes to turn the pork knuckle halfway and spoon braising liquid over it.

Step 11

The pork is ready when a fork pierces the meat easily and the skin is deeply browned, almost mahogany-colored.

Step 12

Transfer the pork knuckle to a cutting board and let it rest for 10 minutes, uncovered, so the surface firms slightly.

Step 13

Meanwhile, skim any excess fat from the surface of the braising liquid using a spoon or ladle, then return the pot to medium heat and simmer uncovered for 5 minutes to concentrate the sauce.

Step 14

Cut the pork knuckle into large chunks at the natural seams where the meat separates, then arrange on a serving platter.

Step 15

Pour the braising sauce with ginger, garlic, and scallions over the pork and serve immediately while hot.