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Hed Chef: Slow-braised pork knuckle

The festive season may be over, but who says you can't pig out anymore?

This slow-braised pork knuckle is a great dish for rounding up the festive feasting.

It is not difficult to make and can look pretty impressive if you use a nice, large serving dish.

I managed to buy a head of romanesco broccoli, also known as Roman cauliflower, which is not easily available. But you can always substitute it with regular broccoli or kailan.

For the braising liquid, freeze the excess in containers. It will come in handy the next time you want to braise meat.

All you need to do is dilute it with water and use it as braising liquid for a fresh batch of meat. You can cook chicken or beef with it.


  • 1 whole pork knuckle
  • 1 head of romanesco broccoli, cut into florets
  • 100g of spring onion
  • 100g of fresh coriander
  • 30g galangal
  • 30g old ginger
  • 2 heads of garlic
  • 3 red dates
  • 2 tbsp fine sugar
  • 5 small pieces of rock sugar
  • 5 tbsp dark soya sauce
  • 2 tbsp light soya sauce
  • 2 tsp salt
  • 4 tbsp tapioca flour mixed with 4 tbsp of water
  • 3 litres of water or enough to cover the pork knuckle


1. Blanche the pork knuckle in boiling water until there is no visible blood. Rinse and set aside.

2. In a large, sturdy pot, heat 2 tablespoons of fine sugar over low heat.

3. Once the sugar caramelises, add the pork knuckle. Turn the pork knuckle over to sear it in the caramel. (A)

4. Add 3 litres of water or enough to just cover the pork knuckle.

5. Add the ginger, galangal and two heads of garlic.

6. Add the red dates, spring onion and coriander. (B)

7. Once the mixture comes to a boil, add dark soya sauce, light soya sauce and salt.

8. Boil over medium heat for 30 minutes. Add the rock sugar. Simmer for another 20 minutes or until the meat is cooked to your desired tenderness. Pierce the meat with a skewer to check tenderness.

9. Once the meat is cooked, carefully remove it from the pot and place it on a serving dish.

10. Strain the braising liquid and boil it in a pot.

11. Add the tapioca flour mixture into the braising liquid. Stir thoroughly.

12. In a separate pot, blanch the broccoli florets in salted water for 3 minutes. (C)

13. Arrange the florets around the pork knuckle before pouring the hot gravy over it.

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