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Braised Pork Knuckle with Dried Oysters — Chinese New Year Prosperity Dish

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Categories Chinese, Festive delicacy, Main

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Braised pork knuckle with dried oysters is a deeply symbolic and savory centerpiece for Chinese New Year — called 橫財就手 in Cantonese, which loosely means a windfall of good fortune. 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.

In many Cantonese families, this dish is prepared in advance because it tastes even better the next day after the flavors have fully developed. It’s freezer-friendly and perfect for large gatherings or reunion dinners that define the Lunar New Year feast. 

This recipe is part of my Chinese New Year food collection, featuring 16 traditional festive dishes.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Pork knuckle has a symbolic meaning of prosperity and is often served during Chinese New Year.
pork knuckle thumbnail

Pork knuckle 橫財就手 - How to prepare (to celebrate Chinese New Year)

Yield: 5 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Braised pork knuckle is an auspicious Chinese New Year dish for Cantonese. The name in Cantonese is 橫財就手, has symbolic mining of ‘a windfall of good fortune.

Ingredients

Ingredients A (blanch and fry the pork knuckle)

  • 1 pork knuckle
  • 5 slices ginger
  • 2 stalks scallions, cut into 3-inch sections
  • 1 tbsp rice wine
  • 1 tbsp dark soy sauce

Ingredients B (aromatics)

  • 5 slices ginger
  • 2 stalks scallions
  • 5 cloves garlic

Ingredients C (dry spices)

Ingredients D (seasonings)

Ingredients E

Ingredients F

  • 1 Chinese lettuce
  • Sufficient oil to fry
  • 1 tbsp cornstarch (plus 2 tbsp water to form a slurry)
  • 1 tsp salt

Instructions

1. Blanch & Fry the Pork Knuckle

  1. Clean the pork knuckle by changing the water several times until it runs clear.
  2. Place the pork, ginger, scallions, and rice wine into a pot, then fill with water enough to cover it.
  3. Bring to a boil and blanch over medium heat for 10 minutes, turning once.blanch pork knuckle
  4. Remove the pork, rinse, and drain.
  5. Rub dark soy sauce all over the pork knuckle and let it rest for 10 minutes to drip off excess.
  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.brown the pork knuckle

2. Rehydrate the Dried Ingredients

  1. Soak dried shiitake mushrooms in water for several hours (overnight is ideal) until soft; reserve the soaking water; trim stems.
  2. Soak dried oysters in water for 15–30 minutes; rinse well to remove any grit.
  3. Soak black moss (fat choy) for about 20 minutes and then drain.rehydrate the nushroom fatt choy and oyster to make the braised pork knuckle

3. Braise the Pork Knuckle

  1. In a wok or deep pan, heat a little oil and sauté ginger, scallions, and garlic until aromatic.
  2. Add bay leaves, cinnamon stick, and star anise; stir quickly for 30 seconds.Saute the aromatics, such as ginger and scallions, before braising the pork knuckle can improve the flavor.
  3. Place the pork knuckle into the wok, then add enough water to cover about half of it.
  4. Add all Seasonings (Ingredients D) and bring to a boil, then reduce the heat to a gentle simmer.
  5. 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.
  6. After 2 hours, add the dried mushrooms and dried oysters, along with the reserved mushroom soaking water, and braise for an additional 1 hour.
  7. Add the black moss bit by bit and cook for another 10 minutes before turning off the heat.Be patient and braise the pork knuckle over low, gentle heat until it is soft and tender.

4. Reduce the Braising Liquid to Sauce

  1. Remove the pork knuckle, shiitake mushrooms, oysters, and black moss from the wok and set aside.
  2. Strain the braising liquid through a mesh strainer for a clean broth.
  3. Bring the strained liquid to a boil, season with a little salt to taste, then thicken with the cornstarch slurry.Thicken the gravy, then return the pork knuckle to the sauce to serve.
  4. Place the pork knuckle and accompanying ingredients on a serving platter and drizzle the thickened sauce over the top.

Serve with fresh Chinese lettuce and garnish with chopped scallions.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 1464mgCarbohydrates: 48gFiber: 5gSugar: 5gProtein: 16g

This data was provided and calculated by Nutritionix on 2/10/2021

© KP Kwan
Cuisine: Chinese / Category: Festive delicacy

Why This Method Works

  • Blanching first removes unwanted odors and proteins for a cleaner broth.
  • Frying before braising develops deeper flavor and subtle caramelization.
  • Slow braising allows collagen to break down, making the pork succulent and tender.
  • Adding dried mushrooms and oysters later prevents them from overcooking while maximizing umami.

Tips & Variations

  • If black moss (fat choy) is hard to find, you can omit it or substitute extra shiitake mushrooms; the dish remains comforting and rich.
  • Use hot water when topping up to maintain a steady simmer.
  • For a slightly darker sauce, you can add a small dash of dark soy sauce during braising.
It is best to prepare the braised pork knuckle in advance so the flavors can deeply infuse into the meat.

Serving & Storage

  • This dish tastes even better the next day after the flavors have fully developed.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently over low heat or microwave with a splash of broth to preserve moisture.

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Regina

Friday 12th of February 2021

Hi KP Kwan,

Happy Chinese New Year! I love all your yummy recipes. Is the free cookbook on this page yours? This braised pork knuckles looks so delicious. I can’t wait to try it. Thank you!

KP Kwan

Saturday 13th of February 2021

The cookbook is a collection of ten recipes that I wrote some time ago.

Matej @ CookWeWill

Friday 12th of February 2021

I'm a big fan of pork knuckle! My favorite way of making it, is pre-cooking first, then roasting in the oven on a base of onions and beer. Your recipe is way more advanced than that and I'm really tempted to try it... the problem is, I've never seen dried oysters being sold locally, is there a way to substitute this ingredient with something else?

KP Kwan

Saturday 13th of February 2021

There is no substitute for the dried oyster and black moss, and the taste is significantly different from the fresh one. I suggest you can try some Asian grocery stores or Chinese herbal medicine stores. If there is none, omit them and only use the dried mushrooms, which are easier to get.

KP Kwan

Wednesday 10th of February 2021

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.

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