Red Cooked Pork Knuckle

Red Cooked Pork Knuckle
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.
  • 2 x 750g Pork knuckles (NOT pickled)
For the master sauce
  • 4 Spring onions, bruised
  • 4cm (1½+ inch) Ginger cut into rounds
  • 2 Tbs Szechuan peppercorns
  • 100ml Light soy sauce
  • 1Tbs (15ml) Oyster sauce
  • 1Tbs (15ml) Hoisin sauce
  • 1Tbs (15ml) Hot chilli sauce
  • 1 Liter good quality chicken stock
  • Water to cover
For the sauce
  • 1 Cup of the reserved master sauce
  • 2 Tsp Cornflour dissolved in a little water
  • 1 Tbs Sugar
  • 1 Tbs White wine vinegar
  • 2 Tbs (30ml) Good quality tomato sauce
For the knuckles
  1. Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
  2. Place the knuckles in a pot along with all of the master sauce ingredients
  3. Bring the pot to the boil and continue to boil for 60 minutes
  4. Reduce the heat and simmer the pot for a further 60 minutes
  5. Remove from the heat and transfer the pork to a roasting pan
  6. Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
  7. Remove from the oven and transfer the knuckles to a carving board
  8. The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
  9. Carve the meat thinly and arrange on platters
For the sauce
  1. Strain the master sauce and measure 1 cup of the strained sauce
  2. Add this and all of the other sauce ingredients to a pan over medium heat
  3. Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
  4. Spoon the sauce over the pork and serve


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