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Recipes

Braised Pork Knuckle with Onion

4 Servings

Approximately 2 hours 30 minutes - 3 hours

INGREDIENTS

  • 1l

    Swanson Clear Chicken Broth

  • 900g

    1 whole fresh pork knuckle, chopped, blanched and cooled

  • 200g

    Onion, shredded

  • 2 cloves

    Garlic, slices

  • 4 pcs

    Black peppercorn

  • 30 ml

    Chinese cooking wine

  • some

    Salt

  • some

    Spring onion

INSTRUCTIONS

Step 1:

Sauté aromatics:

  • Sauté onion and garlic until golden brown. Remove and set aside.

Step 2:

Steam pork knuckle:

  • Place pork knuckle in a deep casserole dish.
  • Add the sautéed ingredients and black peppercorns.
  • Add Swanson Clear Chicken Broth, and Chinese cooking wine until the ingredients are covered.
  • Cover with tinfoil and steam for 3 hours until tender.

Step 3:

Reduce and serve:

  • Remove the pork knuckle and keep it warm.
  • Strain the broth and boil until it reduces to a gravy-like consistency.
  • Return the pork knuckle and season with salt.
  • Garnish with chopped spring onions and serve.

Tip: For an extra tender pork knuckle, simmer it in hot chicken broth until medium-well.

Turn off the heat and let the pork knuckle sit for 3 hours. Then bring it back to a simmer until fully tender.