Shandong-Style Braised Pork Knuckles with Crispy Crust

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Pork is the most commonly used meat in Chinese cooking; no part of the pig is wasted. Whether it’s Shanghai, Shandong or Canton, every province has their own style for pork dishes. We took inspiration from the Shandong style of cooking pork knuckle, which involves braising it in a rich broth full of Chinese spices until meltingly tender. For a play on textures, we took half of the knuckle and deep-fried it until crispy, and left the remaining half as it was—tender and juicy.