Braised Pork Knuckles (also called Braised Pork Trotters) is a classic Chinese comfort dish known for its rich, gelatinous texture and deeply savory flavor. Slow-cooked in a mixture of soy sauce, sugar, Shaoxing wine, and aromatics, the pork knuckles become tender and flavorful while the collagen-rich skin and fat give a luxurious, melt-in-your-mouth experience.

This recipe shows how to make restaurant-style braised pork knuckles at home — perfect for family dinners or festive meals.

📝 Ingredients

For the Pork Knuckles:

2 pork knuckles (about 1–1.2 kg total)

2 slices ginger

2–3 scallions (white parts tied in a knot)

2–3 tbsp Shaoxing wine

Water (enough to cover pork)


For the Braising Sauce:

4 tbsp light soy sauce

2 tbsp dark soy sauce

3–4 tbsp rock sugar or brown sugar

2 star anise

1 small cinnamon stick

2–3 dried chili (optional)

Optional Garnish:

Chopped scallions

Blanched Chinese greens (bok choy or spinach)

👨‍🍳 Instructions

1. Blanch the Pork Knuckles

Bring a pot of water to boil and add pork knuckles.

Boil for 5–10 minutes to remove impurities and blood.

Drain, rinse with cold water, and set aside.


2. Caramelize the Sugar

In a large heavy-bottomed pot or wok, melt sugar over medium heat until golden brown.

Add the pork knuckles and coat evenly with caramel for a rich color.

3. Add Aromatics and Sauce

Add ginger, knotted scallions, star anise, cinnamon stick, and dried chili (if using).

Pour in Shaoxing wine, light soy sauce, dark soy sauce, and enough water to just cover the pork knuckles.

4. Slow-Braise the Pork Knuckles

Bring to a boil, then reduce heat to low.

Cover and simmer for 2–3 hours, turning occasionally, until meat and skin are tender and gelatinous.

Uncover during the last 20–30 minutes to allow the sauce to reduce and thicken.


5. Serve Hot

Transfer pork knuckles to a serving plate.

Spoon the rich, glossy sauce over the meat.

Garnish with chopped scallions and serve with steamed rice or Chinese greens.

📝 Pro Tips

Use fresh pork knuckles for the best texture and flavor.

Slow simmering is key — it breaks down the collagen for a melt-in-your-mouth result.

Rock sugar helps achieve a beautiful glossy caramel color.

You can remove the bones before serving if preferred, but traditionally they’re kept intact.

🍽 Serving Suggestions

Steamed rice or sticky rice 🍚

Stir-fried greens 🥬
Pickled vegetables for contrast 🥒

🌟 Why You’ll Love This Recipe

Luxuriously rich, tender, and gelatinous pork

Deeply savory and slightly sweet flavor

Traditional Chinese comfort food perfect for gatherings

Hands-on but rewarding — perfect for a special family meal

✨ Braised Pork Knuckles is a hearty, comforting dish that’s indulgent yet deeply satisfying. The slow-braised, glossy pork and rich sauce make it a centerpiece dish for any Chinese-style feast.

Do you want me to create a quick pressure cooker version that reduces the cooking time to 1 hour? 🐷🍲