Description
A whole pork knuckle (Ti Bang) simmered for hours in soy, sugar, and star anise until amber-colored. Features a texture so soft no knife is needed.
Restaurants serving Braised Whole Pork Knuckle
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole pork knuckle
- Soy sauce
- Rock sugar
- Star anise
- Bok choy
- Bamboo shoots
Instructions
- [Authentic Recipe]
- [Meat Prep] Clean hairs from a giant pork knuckle, fry briefly to tighten skin and render fat.
- [Braising] Put soy, rice wine, massive rock sugar, star anise, cassia, garlic, scallions, and ginger in a large pot.
- Add meat, simmer on low for 2-
- hours until the skin is spoon-tender.
- Reduce the braising liquid into a thick glaze.
- Line a large plate with boiled bok choy or shredded bamboo shoots; place the giant meat in the center.
- Pour the rich glaze over it to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet star anise aroma and rich soy depth
Substitutes at Japanese supermarkets
Thick pork belly (lacks visual grandeur)
Pairing
Premium Shaoxing wine or Taiwan Oolong Tea
Trivia
[For Adults] An essential dish for Taiwanese weddings and Lunar New Year, symbolizing wealth and happiness. The round form represents 'perfection/harmony'. The fat melts in the mouth, and the lean meat is flaky with sauce. The king of Taiwanese meat dishes.
Eating tips & etiquette
[Unique Eating] A representative splits the giant meat mass 'pop' with chopsticks, portioning out fat and lean meat to be enjoyed over white rice!
Allergen
Pork, Soy, Wheat