Braised Pork Knuckle Recipe

This time, we used antibiotic-free pork hock from Yihua native pigs, which has good quality traditional black-haired pork.

First, use tweezers to clean off any remaining pig hair from the pork hock. Then, blanch it in cold water with a suitable amount of cooking wine for about 20 minutes to thoroughly remove the blood.

Prepare the seasonings during the blanching process: star anise, Sichuan peppercorns, cinnamon, bay leaves, scallions, ginger, rock sugar, light soy sauce, and dark soy sauce.

First, bring the water in the pressure cooker to a boil. Transfer the blanched pork knuckle to the pot, add the seasonings from step 3, and pressure cook for 40 minutes. Open the lid and remove the scallions, ginger, and other seasonings. Bring the sauce to a boil over high heat and reduce until it becomes thick.

Blanch the bok choy and arrange it on a plate. Place the pork knuckle on top, drizzle with broth, and the glistening braised pork knuckle is ready to serve.