{"id":25259,"date":"2025-01-28T12:29:08","date_gmt":"2025-01-28T04:29:08","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=25259"},"modified":"2026-01-23T09:29:55","modified_gmt":"2026-01-23T01:29:55","slug":"pork-knuckle","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/pork-knuckle\/","title":{"rendered":"Braised Pork Knuckle with Dried Oysters \u2014 Chinese New Year Prosperity Dish"},"content":{"rendered":"\n<p>Braised <strong>pork knuckle with dried oysters<\/strong> is a deeply symbolic and savory centerpiece for <strong>Chinese New Year<\/strong> \u2014 called <strong>\u6a6b\u8ca1\u5c31\u624b<\/strong> in Cantonese, which loosely means <em>a windfall of good fortune<\/em>. This festive dish brings together rich umami from dried oysters, earthy depth from shiitake mushrooms, and silky strands of fat choy, all slow-braised with aromatic Chinese spices until the meat becomes fall-apart tender.<\/p>\n\n\n\n<p>In many Cantonese families, this dish is prepared in advance because it <strong>tastes even better the next day<\/strong> after the flavors have fully developed. It\u2019s freezer-friendly and perfect for large gatherings or reunion dinners that define the Lunar New Year feast.&nbsp;<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\">This recipe is part of my <strong><a href=\"https:\/\/tasteasianfood.com\/mystaging\/chinese-new-year-recipes\/\">Chinese New Year food collection<\/a><\/strong>, featuring 16 traditional festive dishes.<\/p>\n\n\n\n<p><em>Note: This post may contain affiliate links. Please read my <\/em><a href=\"https:\/\/tasteasianfood.com\/mystaging\/private-policy\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>privacy policy<\/em><\/a><em> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/02\/pork-knuckle-recipe.jpg.webp\" alt=\"Pork knuckle has a symbolic meaning of prosperity and is often served during Chinese New Year.\"\/><\/figure>\n\n\n<script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Pork knuckle \\u6a6b\\u8ca1\\u5c31\\u624b - How to prepare (to celebrate Chinese New Year) \",\"author\":{\"@type\":\"Person\",\"name\":\"KP Kwan\"},\"datePublished\":\"2021-02-10\",\"recipeYield\":5,\"description\":\"Braised pork knuckle is an auspicious Chinese New Year dish for Cantonese. The name in Cantonese is \\u6a6b\\u8ca1\\u5c31\\u624b, has symbolic mining of \\u2018a windfall of good fortune.\",\"image\":[\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/pork-knuckle-thumbnail.jpeg\"],\"recipeCategory\":\"Festive delicacy\",\"recipeCuisine\":\"Chinese\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT3H\",\"performTime\":\"PT3H\",\"totalTime\":\"PT3H30M\",\"recipeIngredient\":[\"1 pork knuckle\",\"5 slices ginger\",\"2 stalks scallions, cut into 3-inch sections \",\"1 tbsp rice wine \",\"1 tbsp dark soy sauce \",\"5 slices ginger \",\"2 stalks scallions\",\"5 cloves garlic \",\"2 bay leaves \",\"1 cinnamon stick \",\"1 star anise \",\"1 tbsp chu hou sauce \",\"2 tbsp light soy sauce \",\"1 tbsp oyster sauce \",\"1 tbsp red fermented bean curd (lam yu) \",\"2 tbsp rice wine\",\"1 tbsp rock sugar \",\"10g black moss\",\"12 dried oysters \",\"12 dried shiitake mushrooms \",\"1 Chinese lettuce \",\"Sufficient oil to fry\",\"1 tbsp cornstarch (plus 2 tbsp water to form a slurry)\",\"1 tsp salt\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Clean the pork knuckle by changing the water several times until it runs clear.\",\"position\":1,\"name\":\"Clean the pork knuckle by changing the water...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_1\"},{\"@type\":\"HowToStep\",\"text\":\"Place the pork, ginger, scallions, and rice wine into a pot, then fill with water enough to cover it.\",\"position\":2,\"name\":\"Place the pork, ginger, scallions, and rice wine...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_2\"},{\"@type\":\"HowToStep\",\"text\":\"Bring to a boil and blanch over medium heat for 10 minutes, turning once.\",\"position\":3,\"name\":\"Bring to a boil and blanch over medium...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_3\",\"image\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/01\\\/Pork-knuckle-2025-2A.jpeg\"},{\"@type\":\"HowToStep\",\"text\":\"Remove the pork, rinse, and drain.\",\"position\":4,\"name\":\"Remove the pork, rinse, and drain.\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_4\"},{\"@type\":\"HowToStep\",\"text\":\"Rub dark soy sauce all over the pork knuckle and let it rest for 10 minutes to drip off excess.\",\"position\":5,\"name\":\"Rub dark soy sauce all over the pork...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_5\"},{\"@type\":\"HowToStep\",\"text\":\"Heat about half an inch of oil in a large pan or wok. Shallow-fry the pork knuckle until it develops some charred marks on the surface, then remove.\",\"position\":6,\"name\":\"Heat about half an inch of oil in...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_6\",\"image\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/01\\\/Pork-knuckle-2025-4.jpeg\"},{\"@type\":\"HowToStep\",\"text\":\"Soak dried shiitake mushrooms in water for several hours (overnight is ideal) until soft; reserve the soaking water; trim stems.\",\"position\":7,\"name\":\"Soak dried shiitake mushrooms in water for several...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_7\"},{\"@type\":\"HowToStep\",\"text\":\"Soak dried oysters in water for 15\\u201330 minutes; rinse well to remove any grit.\",\"position\":8,\"name\":\"Soak dried oysters in water for 15\\u201330 minutes;...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_8\"},{\"@type\":\"HowToStep\",\"text\":\"Soak black moss (fat choy) for about 20 minutes and then drain.\",\"position\":9,\"name\":\"Soak black moss (fat choy) for about 20...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_9\",\"image\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/01\\\/Pork-knuckle-2025-7.jpeg\"},{\"@type\":\"HowToStep\",\"text\":\"In a wok or deep pan, heat a little oil and saut\\u00e9 ginger, scallions, and garlic until aromatic.\",\"position\":10,\"name\":\"In a wok or deep pan, heat a...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_10\"},{\"@type\":\"HowToStep\",\"text\":\"Add bay leaves, cinnamon stick, and star anise; stir quickly for 30 seconds.\",\"position\":11,\"name\":\"Add bay leaves, cinnamon stick, and star anise;...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_11\",\"image\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/01\\\/Pork-knuckle-2025-9.jpeg\"},{\"@type\":\"HowToStep\",\"text\":\"Place the pork knuckle into the wok, then add enough water to cover about half of it.\",\"position\":12,\"name\":\"Place the pork knuckle into the wok, then...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_12\"},{\"@type\":\"HowToStep\",\"text\":\"Add all Seasonings (Ingredients D) and bring to a boil, then reduce the heat to a gentle simmer.\",\"position\":13,\"name\":\"Add all Seasonings (Ingredients D) and bring to...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_13\"},{\"@type\":\"HowToStep\",\"text\":\"Braise for about 2 hours, turning every 30 minutes and topping up with hot water if the level drops below the midline of the pork.\",\"position\":14,\"name\":\"Braise for about 2 hours, turning every 30...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_14\"},{\"@type\":\"HowToStep\",\"text\":\"After 2 hours, add the dried mushrooms and dried oysters,\\u00a0along with the reserved mushroom soaking water, and braise for\\u00a0an additional 1 hour.\",\"position\":15,\"name\":\"After 2 hours, add the dried mushrooms and...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_15\"},{\"@type\":\"HowToStep\",\"text\":\"Add the black moss bit by bit and cook for another 10 minutes before turning off the heat.\",\"position\":16,\"name\":\"Add the black moss bit by bit and...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_16\",\"image\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/01\\\/Pork-knuckle-2025-12.jpeg\"},{\"@type\":\"HowToStep\",\"text\":\"Remove the pork knuckle, shiitake mushrooms, oysters, and black moss from the wok and set aside.\",\"position\":17,\"name\":\"Remove the pork knuckle, shiitake mushrooms, oysters, and...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_17\"},{\"@type\":\"HowToStep\",\"text\":\"Strain the braising liquid through a mesh strainer for a clean broth.\",\"position\":18,\"name\":\"Strain the braising liquid through a mesh strainer...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_18\"},{\"@type\":\"HowToStep\",\"text\":\"Bring the strained liquid to a boil, season with a little salt to taste, then thicken with the cornstarch slurry.\",\"position\":19,\"name\":\"Bring the strained liquid to a boil, season...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_19\",\"image\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/01\\\/Pork-knuckle-2025-15.jpeg\"},{\"@type\":\"HowToStep\",\"text\":\"Place the pork knuckle and accompanying ingredients on a serving platter and drizzle the thickened sauce over the top.\",\"position\":20,\"name\":\"Place the pork knuckle and accompanying ingredients on...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/#mv_create_245_20\"}],\"video\":{\"@type\":\"VideoObject\",\"name\":\"Braised pork knuckle    - How to prepare (to celebrate Chinese New Year)\",\"description\":\"I am cooking the Braised pork knuckles with fat choy, dried mushrooms, and oyster this time, which is believed to bring good luck and wealth in the coming year. The name of this dish in Cantonese is \\u6a6b\\u8ca1\\u5c31\\u624b, which means a windfall of good fortune.\\n\\n================================\\nChinese spare ribs: https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/chinese-spare-ribs\\\/\\nBraised chicken with mushrooms: https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/braised-chicken\\\/\\n\\n================================\\n\\nPork knuckle recipe \\uff1a\\nPlease refer to the block post to download the recipe and more information: https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/\\n\\nIngredients A (blanch and fry the pork knuckle) \\n5 slices ginger\\n2 stalks scallions, cut into 3-inch sections \\n1 tbsp rice wine \\n1 tbsp dark soy sauce \\nIngredients B (aromatics)\\n5 slices ginger \\nS stalks scallions\\n5 cloves garlic \\nIngredients C (dry spices)\\n2 bay leaves \\n1 cinnamon stick \\n1 star anise \\nIngredients D (seasonings)\\n1 tbsp chu hou sauce \\n2 tbsp light soy sauce \\n1 tbsp oyster sauce \\n1 tbsp red fermented bean curd (lam yu) \\n2 tbsp rice wine\\n1 tbsp rock sugar \\nIngredients E\\n10g black moss\\n12 dried oysters \\n12 dried shiitake mushrooms \\nIngredients F\\n1 Chinese lettuce \\nSufficient oil to fry\\n1 tbsp cornstarch (plus 2 tbsp water to form a slurry)\\n1 tsp salt\\nMethod\\nBlanch and fry the pork knuckle \\nClean the pork knuckle by changing the water several times until it runs clear. \\nPlace ingredients A in a pot, fill with water sufficient to submerge it. \\nBlanch the pork knuckle over medium heat for ten minutes. Turn it over at least once.\\nRemove, wash and drain.\\nRub a large tablespoon of dark soy sauce on the pork knuckle evenly. Let it rest for ten minutes to drip off the excess soy sauce. \\nHeat about half an inch deep of oil in a large pan or wok. Fry the pork into the oil until it starts to form some charred marks. Remove.\\nRehydrate the dried ingredients \\nSoak the dried shiitake mushrooms in water for half a day or until soft.\\nRemove the stem and keep the soaking water.\\nSoak the dry oyster for 15 to 30 minutes and clean them well as they may have some sand.\\nSoak the black moss for twenty minutes, drain.\\nBraise the pork knuckle \\nSaute ingredients B over medium heat until aromatic. \\nAdd ingredients C.\\nPlace the pork knuckle into the wok, then add sufficient water to submerge half of the pork knuckle. \\nAdd ingredients D, then braise it for two hours over low heat.\\nAfter two hours, add the dried mushrooms and dried oysters. Also, include the mushroom water. Continue braising for another one hour. \\nNow add the back moss into the liquid, bit by bit, and cook for another ten minutes before turning off the heat. \\nReduce the braising liquid to a thick sauce \\nRemove all the ingredients in the braising liquid. Pour it through a wire mesh strainer to get a clean broth.\\nBring it to a boil ad season it with salt.\\nThicken the sauce with cornstarch slurry. \\nPlace the pork knuckle, mushrooms, oysters, and black moss on a serving plate. Drizzle the sauce on the pork knuckle.\\nGarnish with scallions and lettuce.\\n\\n\\n#PorkKnuckle #ChineseNewYearRecipe #\\u6a6b\\u8ca1\\u5c31\\u624b\\n===============================\\nWebsite: https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/\\nhttps:\\\/\\\/www.facebook.com\\\/TasteOfAsianFood\\\/\\nhttps:\\\/\\\/twitter.com\\\/KwanKaPang\\nhttps:\\\/\\\/plus.google.com\\\/u\\\/0\\\/115952786059763150760\\\/posts\\nhttps:\\\/\\\/www.instagram.com\\\/kwankapang\\\/\",\"thumbnailUrl\":[\"https:\\\/\\\/itp.mediavine.com\\\/video-poster\\\/https:\\\/\\\/thumbnails.scriptwrapper.com\\\/1708\\\/bm8lttst2nmdwxfj0mjk\",\"https:\\\/\\\/itp.mediavine.com\\\/video-poster\\\/https:\\\/\\\/thumbnails.scriptwrapper.com\\\/1708\\\/bm8lttst2nmdwxfj0mjk\",\"https:\\\/\\\/itp.mediavine.com\\\/video-poster\\\/https:\\\/\\\/thumbnails.scriptwrapper.com\\\/1708\\\/bm8lttst2nmdwxfj0mjk\"],\"contentUrl\":\"https:\\\/\\\/mediavine-res.cloudinary.com\\\/video\\\/upload\\\/ycmatloemyluocr3x7xo.mp4\",\"duration\":\"PT555S\",\"uploadDate\":\"2026-01-23T01:28:32+00:00\"},\"keywords\":\"pork knuckle, \\u6a6b\\u8ca1\\u5c31\\u624b, pork knuckle recipe, braised pork knuckle, Chinese new year recipe, pork hocks recipe, what is pork knuckle, pig knuckles, pork knuckles, pig knuckle, fat choy, black moss, braised mushrooms, dried oysters, Chinese pork knuckle recipe, ham hock, braised pig trotter, braised pork with mushrooms\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"349 calories\",\"carbohydrateContent\":\"48 grams carbohydrates\",\"cholesterolContent\":\"60 milligrams cholesterol\",\"fatContent\":\"10 grams fat\",\"fiberContent\":\"5 grams fiber\",\"proteinContent\":\"16 grams protein\",\"saturatedFatContent\":\"2 grams saturated fat\",\"servingSize\":\"1\",\"sodiumContent\":\"1464 milligrams sodium\",\"sugarContent\":\"5 grams sugar\",\"transFatContent\":\"0 grams trans fat\",\"unsaturatedFatContent\":\"7 grams unsaturated fat\"},\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":4.8,\"reviewCount\":\"4\"},\"review\":[{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"Anonymous\"},\"datePublished\":\"2021-02-10T02:52:57+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"5.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"}},{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"Anonymous\"},\"datePublished\":\"2021-03-02T12:16:31+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"5.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"}},{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"Anonymous\"},\"datePublished\":\"2021-03-02T12:16:32+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"4.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"}},{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"Phang Moi Ching\"},\"datePublished\":\"2025-01-28T10:20:14+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"5.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"},\"reviewBody\":\"I think we can use multicooker too.\",\"name\":\"Pork knuckles\"}],\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/pork-knuckle\\\/\"}<\/script>\t<section id=\"mv-creation-245\" class=\"mv-create-card mv-create-card-245 mv-recipe-card mv-create-card-style-centered-dark mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/02\/pork-knuckle-thumbnail.jpeg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"pork knuckle thumbnail\" width=\"200\" height=\"200\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Pork%20knuckle%20%E6%A9%AB%E8%B2%A1%E5%B0%B1%E6%89%8B%20-%20How%20to%20prepare%20%28to%20celebrate%20Chinese%20New%20Year%29\" data-mv-pinterest-img-src=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fwp-content%2Fuploads%2F2021%2F02%2Fpork-knuckle-thumbnail.jpeg\" data-mv-pinterest-url=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fpork-knuckle%2F\"><\/div>\n<h1 class=\"mv-create-title mv-create-title-primary\">Pork knuckle \u6a6b\u8ca1\u5c31\u624b - How to prepare (to celebrate Chinese New Year) <\/h1>\n\n<div class=\"mv-create-times mv-create-times-3\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">5 servings<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">30 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">3 hours<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">3 hours<\/span> <span class=\"mv-time-part mv-time-minutes\">30 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>Braised pork knuckle is an auspicious Chinese New Year dish for Cantonese. The name in Cantonese is \u6a6b\u8ca1\u5c31\u624b, has symbolic mining of \u2018a windfall of good fortune.<\/p>\n\t\t<\/div>\n\t\t<div id=\"mv-create-245\" class=\"mv-create-reviews\" data-mv-create-id=\"245\" data-mv-create-rating=\"4.8\" data-mv-create-total-ratings=\"4\" data-mv-rest-url=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"4.8 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-48\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\"><span>4.8 Stars (4 Reviews)<\/span><\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/245\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/245\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h2 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h2>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients A (blanch and fry the pork knuckle) <\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"19634\">\n\t\t\t\t\t\t\t1 pork knuckle\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"19635\">\n\t\t\t\t\t\t\t5 slices ginger\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"19636\">\n\t\t\t\t\t\t\t2 stalks scallions, cut into 3-inch sections \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"19637\">\n\t\t\t\t\t\t\t1 tbsp rice wine \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"19638\">\n\t\t\t\t\t\t\t1 tbsp dark soy sauce \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients B (aromatics)<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"19639\">\n\t\t\t\t\t\t\t5 slices ginger \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"19640\">\n\t\t\t\t\t\t\t2 stalks scallions\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"19641\">\n\t\t\t\t\t\t\t5 cloves garlic \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"2\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients C (dry spices)<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"19642\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/3pUNeUH\" rel=\"nofollow\" target=\"_blank\">2 bay leaves <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"19643\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/2UXkyMp\" rel=\"nofollow\" target=\"_blank\">1 cinnamon stick <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"19644\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/2KskdiU\" rel=\"nofollow\" target=\"_blank\">1 star anise <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"3\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients D (seasonings)<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"19645\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/2OcWzZx\" rel=\"nofollow\" target=\"_blank\">1 tbsp chu hou sauce <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"19646\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/2Gs7xGH\" rel=\"nofollow\" target=\"_blank\">2 tbsp light soy sauce <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"19647\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/2QSvGZ1\" rel=\"nofollow\" target=\"_blank\">1 tbsp oyster sauce <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"19648\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/3tQXXBJ\" rel=\"nofollow\" target=\"_blank\">1 tbsp red fermented bean curd (lam yu) <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"19649\">\n\t\t\t\t\t\t\t2 tbsp rice wine\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"19650\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/2WjZL6v\" rel=\"nofollow\" target=\"_blank\">1 tbsp rock sugar <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"4\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients E<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"19651\">\n\t\t\t\t\t\t\t10g black moss\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"19652\">\n\t\t\t\t\t\t\t12 dried oysters \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"19653\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/2JySPiB\" rel=\"nofollow\" target=\"_blank\">12 dried shiitake mushrooms <\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"5\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients F<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"19654\">\n\t\t\t\t\t\t\t1 Chinese lettuce \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"19655\">\n\t\t\t\t\t\t\tSufficient oil to fry\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"19656\">\n\t\t\t\t\t\t\t1 tbsp cornstarch (plus 2 tbsp water to form a slurry)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"19657\">\n\t\t\t\t\t\t\t1 tsp salt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h2 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h2>\n\t\t<h3><strong>1. Blanch &amp; Fry the Pork Knuckle<\/strong><\/h3><ol><li data-step-index=\"0\" id=\"mv_create_245_1\">Clean the pork knuckle by changing the water several times until it runs clear.<\/li><li data-step-index=\"1\" id=\"mv_create_245_2\">Place the pork, ginger, scallions, and rice wine into a pot, then fill with water enough to cover it.<\/li><li data-step-index=\"2\" id=\"mv_create_245_3\">Bring to a boil and blanch over medium heat for 10 minutes, turning once.<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-2A.jpeg\" class=\"attachment- size-\" alt=\"blanch pork knuckle\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-2A.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-2A-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-2A-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/li><li data-step-index=\"3\" id=\"mv_create_245_4\">Remove the pork, rinse, and drain.<\/li><li data-step-index=\"4\" id=\"mv_create_245_5\">Rub <strong>dark soy sauce<\/strong> all over the pork knuckle and let it rest for 10 minutes to drip off excess.<\/li><li data-step-index=\"5\" id=\"mv_create_245_6\">Heat about half an inch of oil in a large pan or wok. Shallow-fry the pork knuckle until it develops some charred marks on the surface, then remove.<img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-4.jpeg\" class=\"attachment- size-\" alt=\"brown the pork knuckle\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-4.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-4-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-4-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/li><\/ol><h3><strong>2. Rehydrate the Dried Ingredients<\/strong><\/h3><ol><li data-step-index=\"6\" id=\"mv_create_245_7\">Soak dried shiitake mushrooms in water for several hours (overnight is ideal) until soft; reserve the soaking water; trim stems.<\/li><li data-step-index=\"7\" id=\"mv_create_245_8\">Soak dried oysters in water for 15\u201330 minutes; rinse well to remove any grit.<\/li><li data-step-index=\"8\" id=\"mv_create_245_9\">Soak black moss (fat choy) for about 20 minutes and then drain.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-7.jpeg\" class=\"attachment- size-\" alt=\"rehydrate the nushroom fatt choy and oyster to make the braised pork knuckle\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-7.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-7-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-7-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/li><\/ol><h3><strong>3. Braise the Pork Knuckle<\/strong><\/h3><ol><li data-step-index=\"9\" id=\"mv_create_245_10\">In a wok or deep pan, heat a little oil and <strong>saut\u00e9 ginger, scallions, and garlic<\/strong> until aromatic.<\/li><li data-step-index=\"10\" id=\"mv_create_245_11\">Add <strong>bay leaves, cinnamon stick, and star anise<\/strong>; stir quickly for 30 seconds.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-9.jpeg\" class=\"attachment- size-\" alt=\"Saute the aromatics, such as ginger and scallions, before braising the pork knuckle can improve the flavor.\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-9.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-9-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-9-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/li><li data-step-index=\"11\" id=\"mv_create_245_12\">Place the pork knuckle into the wok, then add enough water to cover about half of it.<\/li><li data-step-index=\"12\" id=\"mv_create_245_13\">Add all Seasonings (Ingredients D) and bring to a boil, then reduce the heat to a gentle simmer.<\/li><li data-step-index=\"13\" id=\"mv_create_245_14\">Braise for <strong>about 2 hours<\/strong>, turning every 30 minutes and topping up with hot water if the level drops below the midline of the pork.<\/li><li data-step-index=\"14\" id=\"mv_create_245_15\">After 2 hours, add the dried mushrooms and dried oysters,\u00a0along with the reserved mushroom soaking water, and braise for\u00a0an additional 1 hour.<\/li><li data-step-index=\"15\" id=\"mv_create_245_16\">Add the <strong>black moss<\/strong> bit by bit and cook for another 10 minutes before turning off the heat.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-12.jpeg\" class=\"attachment- size-\" alt=\"Be patient and braise the pork knuckle over low, gentle heat until it is soft and tender.\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-12.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-12-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-12-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/li><\/ol><h3><strong>4. Reduce the Braising Liquid to Sauce<\/strong><\/h3><ol><li data-step-index=\"16\" id=\"mv_create_245_17\">Remove the pork knuckle, shiitake mushrooms, oysters, and black moss from the wok and set aside.<\/li><li data-step-index=\"17\" id=\"mv_create_245_18\">Strain the braising liquid through a mesh strainer for a clean broth.<\/li><li data-step-index=\"18\" id=\"mv_create_245_19\">Bring the strained liquid to a boil, season with a little salt to taste, then thicken with the <strong>cornstarch slurry<\/strong>.<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-15.jpeg\" class=\"attachment- size-\" alt=\"Thicken the gravy, then return the pork knuckle to the sauce to serve.\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-15.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-15-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/01\/Pork-knuckle-2025-15-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/li><li data-step-index=\"19\" id=\"mv_create_245_20\">Place the pork knuckle and accompanying ingredients on a serving platter and drizzle the thickened sauce over the top.<\/li><\/ol><p>Serve with fresh Chinese lettuce and garnish with chopped scallions.<\/p>\t<\/div>\n\t<div class=\"mv-create-video\">\n\t\t<div class=\"mv-video-target mv-video-id-ycmatloemyluocr3x7xo\" data-video-id=\"ycmatloemyluocr3x7xo\" data-volume=\"70\" data-disable-jsonld=\"true\"><\/div>\t<\/div>\n\t\t\t<div class=\"mv-create-products\">\n\t\t\t<h2 class=\"mv-create-products-title mv-create-title-secondary\">Recommended Products<\/h2>\n\n\t\t\t\t\t\t\t<p class=\"mv-create-affiliate-disclaimer\">As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.<\/p>\n\t\t\t\n\t\t\t<ul class=\"mv-create-products-list\">\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2uefyFM\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-18536\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/01\/91FcVTwX7PL._SY450_-200x200.jpg\" alt=\"Havista Dried Premium Flower Shiitake Mushrooms, 6 Ounce\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tHavista Dried Premium Flower Shiitake Mushrooms, 6 Ounce\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2IPUZGP\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-18537\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/06\/81m6DfRyj-L._SX425_-200x200.jpg\" alt=\"Cooks Standard 02520 Quart Classic Stainless Steel Stockpot with Lid, 12-QT, Silver\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tCooks Standard 02520 Quart Classic Stainless Steel Stockpot with Lid, 12-QT, Silver\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2MkxTNt\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-18538\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/04\/41002BkY1UVL._SY355_-200x200.jpg\" alt=\"Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz)\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tLee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz)\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2HQpduo\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-18539\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2026\/08\/61Cr2BJrbP9L._SX569_-200x200-1.jpg\" alt=\"Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch Charcoal\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tJoyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch Charcoal\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t<div class=\"mv-create-nutrition\">\n\n\t<div class=\"mv-create-nutrition-box\">\n\n\t\t<h6 class=\"mv-create-nutrition-title mv-create-strong\"><span>Nutrition Information:<\/span><\/h6>\n\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-yield\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Yield:<\/span> 5<\/span>\n\t\t\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-serving-size\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Serving Size:<\/span> 1<\/span>\n\t\t\n\t\t<br><span class=\"mv-create-nutrition-amount\"><em>Amount Per Serving:<\/em><\/span>\n\n\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-calories\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Calories:<\/span> 349<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-total-fat\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Total Fat:<\/span> 10g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Saturated Fat:<\/span> 2g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-trans-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Trans Fat:<\/span> 0g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-unsaturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Unsaturated Fat:<\/span> 7g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-cholesterol\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Cholesterol:<\/span> 60mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sodium\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sodium:<\/span> 1464mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-carbohydrates\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Carbohydrates:<\/span> 48g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-fiber mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Fiber:<\/span> 5g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sugar:<\/span> 5g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-protein\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Protein:<\/span> 16g<\/span>\n\t<\/div>\n\n\t\t\t<p class=\"mv-create-nutrition-disclaimer\"><em>This data was provided and calculated by Nutritionix on 2\/10\/2021<\/em><\/p>\n\t\n<\/div>\n\n\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; KP Kwan<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tChinese\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Festive delicacy<\/span>\n\t\t\n\t<\/div>\n\n\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/02\/pork-knuckle-thumbnail.jpeg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" width=\"150\" height=\"150\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"245\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n\n\n<h2 class=\"wp-block-heading\">Why This Method Works<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Blanching first<\/strong> removes unwanted odors and proteins for a cleaner broth.<\/li>\n\n\n\n<li><strong>Frying before braising<\/strong> develops deeper flavor and subtle caramelization.<\/li>\n\n\n\n<li><strong>Slow braising<\/strong> allows collagen to break down, making the pork succulent and tender.<\/li>\n\n\n\n<li>Adding dried mushrooms and oysters later prevents them from overcooking while maximizing umami.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Tips &amp; Variations<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If <strong>black moss (fat choy)<\/strong> is hard to find, you can omit it or substitute extra shiitake mushrooms; the dish remains comforting and rich.<\/li>\n\n\n\n<li>Use hot water when topping up to maintain a steady simmer.<\/li>\n\n\n\n<li>For a slightly darker sauce, you can add a small dash of dark soy sauce during braising.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/02\/pork-knuckle-recipe-2.jpg.webp\" alt=\"It is best to prepare the braised pork knuckle in advance so the flavors can deeply infuse into the meat.\n\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Serving &amp; Storage<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>This dish tastes even better <strong>the next day<\/strong> after the flavors have fully developed.<\/li>\n\n\n\n<li>Refrigerate leftovers in an airtight container for up to <strong>3 days<\/strong>.<\/li>\n\n\n\n<li>Reheat gently over low heat or microwave with a splash of broth to preserve moisture.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Related Recipes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/tasteasianfood.com\/mystaging\/braised-pork-belly\/\">Braised Pork Belly (Dong Po Meat)<\/a><\/strong> \u2014 another rich festive meat dish.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/tasteasianfood.com\/mystaging\/steamed-fish\/\">Steamed Fish for Abundance<\/a><\/strong> \u2014 a symbolic main for the New Year table.<\/li>\n<\/ul>\n\n\n\n<p>&#x1f449; <strong>Return to the <a href=\"https:\/\/tasteasianfood.com\/mystaging\/chinese-new-year-recipes\/\">Chinese New Year Recipes Hub<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Braised pork knuckle with dried oysters is a deeply symbolic and savory centerpiece for Chinese New Year \u2014 called \u6a6b\u8ca1\u5c31\u624b [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":25268,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"disable-jtr":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4163,3101,2444],"tags":[4789,3204,4798,4788,4799,4787,4795,4796,4792,4797,4790,4794,4786,4785,4784,4793,4791,4783],"class_list":["post-25259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-festive-delicacy","category-main","tag-black-moss","tag-braised-mushrooms","tag-braised-pig-trotter","tag-braised-pork-knuckle","tag-braised-pork-with-mushrooms","tag-chinese-new-year-recipe","tag-chinese-pork-knuckle-recipe","tag-dried-oysters","tag-fat-choy","tag-ham-hock","tag-pig-knuckle","tag-pig-knuckles","tag-pork-hocks-recipe","tag-pork-knuckle","tag-pork-knuckle-recipe","tag-pork-knuckles","tag-what-is-pork-knuckle","tag-4783"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - 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