Braised Pork Leg – 卤猪蹄

This is what we call a one-pot-comfort-dish which also happens to be a timeless classic. As mentioned, you just need to throw everything into a pot and braise it low and slow until the fats from the pork knuckles are rendered into the sauce and the meat is fork-tender.

The combination of soy sauce and spices also creates a wonderful flavour for the braising liquid. We chose pork knuckles for the perfect meat to fats ratio. For fans of gelatinous skin you can also add some trotters 🙂

The best part about this dish is, you can store any leftovers in the fridge and it tastes even better the next day!

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  • Servings: 6

  • Time: 3hr 30 mins

  • Skill: Easy


  1. 2 pork knuckles

  2. 2 litres hot water

  3. ½ cup light soy sauce

  4. ⅓ cup dark soy sauce

  5. ½ cup hua tiao wine

  6. 2 sticks cinnamon

  7. 3 star anise

  8. 10 cloves

  9. 80g sliced ginger

  10. 3 bulbs garlic

  11. 80g rock sugar

  12. Fresh coriander


  1. Boil 2 litres water in pot

  2. Add ½ cup light soy sauce, ⅓ cup dark soy sauce and ½ cup hua tiao wine

  3. Add 2 sticks cinnamon, 3 star anise, 10 cloves, 80g sliced ginger, 3 bulbs garlic and 80g rock sugar

  4. Place 2 pork knuckle in braising liquid, add water if needed just enough to cover pork knuckle

  5. Bring to boil and cover

  6. Braise for 3 hours over low fire

  7. Serve with fresh coriander