Tsing Wah Logo

Tsing Wah Logo

Open 7 days

Mon - Fri 9am - 6pm

Sat 10am - 4pm

Sun 10am - 3pm


218 York Street, Launceston, Tasmania 7250


03 6331 8867

Pork Knuckle in Red Braising Sauce


  • 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)


  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.