Braised Pork Knuckle

Braised Pork Knuckle



1 pork knuckle (about 1 kg)    6 cloves garlic

3 thumb size galangal              2 thumb size ginger

3 dried chillies                                     Sugar



1 sprig cinnamon stick             5 whole star aniseeds

1 tsp five-spice powder                       30 g rock sugar

4 tbsps high quality dark soy sauce

2 tsps salt                                 3 tbsps fish gravy






1. Boil pork knuckle in hot water for 10 minutes. Drain and set aside.

2. Crush garlic, ginger and galangal with flat of a knife.



1. Heat oil in a stainless steel pot. Add sungar and cook into caramel. Put in garlic, galangal, dried chillies and ginger. Cook for 3 minutes. Put in knuckle.

2. Put in water to cover knuckle. Add seasoning and bring to the boil.

3. Reduce heat and cook until knuckle is soft. Garnish with parsley. Serve. a provider of chinese herbs since 1933. Visit their site for more information.

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