Braised Pork Leg

This is what we call a one-pot-comfort-dish which also happens to be a timeless classic. As mentioned, you just need to throw everything into a pot and braise it low and slow until the fats from the pork knuckles are rendered into the sauce and the meat is fork-tender.
The combination of soy sauce and spices also creates a wonderful flavour for the braising liquid. We chose pork knuckles for the perfect meat to fats ratio. For fans of gelatinous skin you can also add some trotters 🙂
The best part about this dish is, you can store any leftovers in the fridge and it tastes even better the next day!

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Adjust Servings
2pork knuckles
2litres hot water
½cup light soy sauce
cup dark soy sauce
½cup hua tiao wine
2sticks cinnamon
3star anise
10 cloves
80g sliced ginger
3bulbs garlic
80g rock sugar
Fresh coriander



Boil 2 litres water in pot
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Add ½ cup light soy sauce, ⅓ cup dark soy sauce and ½ cup hua tiao wine
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Add 2 sticks cinnamon, 3 star anise, 10 cloves, 80g sliced ginger, 3 bulbs garlic and 80g rock sugar
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Place 2 pork knuckle in braising liquid, add water if needed just enough to cover pork knuckle
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Bring to boil and cover
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Braise for 3 hours over low fire
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Serve with fresh coriander
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