Zhu Shou Men (豬手燜 — Cantonese Braised Pork Knuckle)

Braised pork knuckle is a deeply comforting staple of Cantonese home cooking, particularly prized during Lunar New Year for its symbolic association with prosperity and good fortune. The long, slow braise transforms the tough collagen-rich skin and meat into yielding, silken morsels that coat the palate with a glossy, soy-fragrant sauce.

Serves: 4

Ingredients

• 1.2 kg (2.6 lb) pork knuckle, bone-in, chopped into 5cm (2 in) pieces
• 3 tbsp (45ml) dark soy sauce
• 2 tbsp (30ml) light soy sauce
• 2 tbsp (30g) rock sugar, crushed
• 3 tbsp (45ml) Shaoxing rice wine
• 500ml (2 cups) water or unsalted stock
• 4 cloves garlic, whole
• 3 slices fresh ginger
• 2 star anise
• 1 small cinnamon stick
• 2 tbsp (30ml) vegetable oil
• 4 hard-boiled eggs, peeled (optional)
• 2 spring onions, for garnish

Instructions

1. Bring a large pot of water to the boil. Blanch the pork knuckle pieces for 5 minutes, drain, and rinse well under cold water. This removes impurities and firms the skin.
2. Heat oil in a wok or heavy-based pot over high heat. Add garlic and ginger and stir-fry 30 seconds until fragrant. Add pork pieces and sear 3–4 minutes until lightly coloured.
3. Pour in Shaoxing wine, both soy sauces, and water. Add rock sugar, star anise, and cinnamon. Bring to the boil, then reduce to a low simmer.
4. Cover and braise for 90 minutes, turning the pieces every 30 minutes. Add the peeled hard-boiled eggs in the last 30 minutes if using.
5. Remove the lid and increase heat to medium. Simmer a further 15–20 minutes, spooning sauce continuously over the pork, until the sauce reduces to a thick, glossy glaze that coats the meat.
6. Transfer to a serving dish, spoon the glaze over generously, and garnish with sliced spring onion. Serve with steamed jasmine rice.

Cook's Notes: Ask your butcher to chop the knuckle into sections — it saves considerable effort. For deeper colour, add 1 tsp dark caramel soy sauce. Leftovers reheat beautifully; the braise improves overnight.