After months of disciplined eating, don’t you deserve a steaming bowl of braised pork knuckle? This autumn specialty combines three textural wonders:
- Crisp lotus root (at its seasonal peak)
- Buttery peanuts for that addictive crunch
- Melt-in-your-mouth pork oozing with collagen
Pro Tip: The magic happens when lotus root’s astringency cuts through the richness – a balance you’ll only get in fall!
Ingredients:
- 500g lotus root, peeled and cut into chunks
- 1kg pork knuckle, cut into pieces
- 200g shelled peanuts
- 4 slices ginger
- 4 spring onion segments
- 1 spring onion knot
- 2 bay leaves
- 2 cinnamon sticks
- 2 star anise
- 2 tbsp cooking oil
Sauce Mixture:
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fermented bean curd sauce (Nan ru)
Instructions:
Prep Work:
- Blanch pork knuckle: In cold water, add pork pieces, 1 tbsp cooking wine, 4 ginger slices, and 1 spring onion knot. Bring to boil over high heat for 5 minutes. Remove, rinse with hot water, and drain.
Make Sauce:
- Combine all sauce ingredients in a bowl and mix well.
Braising:
- Heat 2 tbsp oil in a stew pot over medium heat. Sauté remaining 4 ginger slices and 4 spring onion segments until fragrant.
- Add blanched pork knuckle and sauce mixture. Stir-fry evenly.
- Add bay leaves, cinnamon, and star anise. Pour in hot water just to cover ingredients. Bring to boil, then simmer for 20 minutes.
Final Cooking:
- Add lotus root chunks and peanuts. Reduce to low heat and simmer for 40 minutes.
Why This Braised Pork Knuckle is an Autumn Exclusive
- Lotus root’s prime: Harvested September–November, adding a fresh, seasonal crunch
- Collagen magic: Cold weather enhances the braised pork knuckle’s gelatinous texture, making it even more satisfying
- Seasonal synergy: Hearty enough for chilly nights, yet bright enough for lingering warmth
Will you make this braised pork knuckle with lotus root this weekend or freeze some for winter?
