Tsing Wah Logo

Tsing Wah Logo

Open 7 days

Mon - Fri 9am - 6pm

Sat 10am - 4pm

Sun 10am - 3pm

Address

218 York Street, Launceston, Tasmania 7250

Phone

03 6331 8867

Pork Knuckle in Red Braising Sauce

Ingredients

  • 1 Piece of Pork Knuckle (about 1200g)
  • 10 Cloves of Fried Garlic
  • 2 tbsp of Shaloxing Wine
  • 8 Slices of Ginger
  • 6 Pieces of Green Onion (sectioned)

Seasoning Mix

  • 200ml of Lee Kum Kee Red Braising Sauce
  • 750ml of Water (3 cups)

Method

  1. Blanch pork knuckle in boiling water. Take out and rinse with cold water. Drain and set aside.
  2. Sautè ginger and green onion in 2 tbsp of oil until fragrant. Add pork knuckle and pan-fry until golden. Sprinkle with wine.
  3. Add fried garlic. Stir in seasoning mix and bring it to a boil. Simmer for about 2 hours until tender. If you like a softer texture, add 1-2 cups(s) of boiling water and cook for another 1-2 hour(s).
  4. Remove the bone from the knuckle. Pour the sauce over the pork knuckle and serve hot.

Serves 4-6 people.


Specials