Fujian-style Braised Pork Knuckle

Ingredients

In this adaptation of Schäufele to Fujian cuisine, the traditional German flavors are transformed into the distinct taste of Fujian cuisine. The original dish is typically roasted, while the Fujian-style Braised Pork Knuckle is slow-cooked in a flavorful sauce. The spices and seasonings used in the original dish are replaced with Fujian cuisine's signature ingredients, such as soy sauce, rock sugar, and vinegar. This adaptation captures the essence of Fujian cuisine while highlighting the tenderness of the pork knuckle. We alse have the original recipe for Schäufele, so you can check it out.

• 1 pork knuckle (about 1.5 kg / 3.3 lbs) 1 pork knuckle (about 1.5 kg / 3.3 lbs)
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 1 cup (240 ml) Shaoxing wine 1 cup (240 ml) Shaoxing wine
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1/2 cup (100 g) rock sugar 1/2 cup (100 g) rock sugar
• 1/4 cup (60 ml) black vinegar 1/4 cup (60 ml) black vinegar
• 4 slices ginger 4 slices ginger
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 2 dried red chilies 2 dried red chilies
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth, Shaoxing wine, soy sauce, rock sugar, black vinegar, ginger, garlic, star anise, cinnamon sticks, and dried red chilies to a boil.
2. 2.
   Add the pork knuckle to the pot and reduce the heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and easily falls off the bone.
3. 3.
   Remove the pork knuckle from the pot and let it rest for a few minutes. Then, slice it into thick pieces.
4. 4.
   Strain the braising liquid and return it to the pot. Bring it to a simmer and reduce until it thickens slightly.
5. 5.
   Place the sliced pork knuckle back into the pot and coat it with the thickened sauce.
6. 6.
   Serve the Fujian-style Braised Pork Knuckle garnished with chopped green onions. Enjoy with steamed rice.

Treat your ingredients with care...

• Pork knuckle — Make sure to choose a pork knuckle with a good amount of meat and connective tissue for a tender result.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine.
• Rock sugar — If rock sugar is not available, you can use regular granulated sugar as a substitute.
• Black vinegar — Black rice vinegar or balsamic vinegar can be used as alternatives to black vinegar.
• Dried red chilies — Adjust the amount of dried red chilies according to your spice preference.

Tips & Tricks

• For an extra layer of flavor, marinate the pork knuckle in the sauce overnight before cooking.
• If you prefer a thicker sauce, you can mix a small amount of cornstarch with water and add it to the simmering sauce.
• Serve the Fujian-style Braised Pork Knuckle with steamed buns or mantou for a traditional Fujian-style meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Adjust the seasoning according to your taste preferences by adding more soy sauce, vinegar, or sugar.

Serving advice

Serve the Fujian-style Braised Pork Knuckle as the main dish, accompanied by steamed rice and a side of stir-fried vegetables. The tender meat and flavorful sauce pair perfectly with the simplicity of steamed rice, creating a satisfying and comforting meal.

Presentation advice

Arrange the sliced pork knuckle on a serving platter, drizzle the thickened sauce over the top, and sprinkle with chopped green onions for a pop of color. Garnish the platter with fresh herbs or edible flowers to add an elegant touch to the presentation.