No Pressure Cooker, No Caramelized Sugar—This Braised Pork Knuckle Is Fall-Off-The-Bone Tender!"

**The Ultimate No-Fuss Braised Pork Knuckle – No Pressure Cooker, No Caramelized Sugar Needed!**

Would you believe you could make an incredibly tender, fall-off-the-bone braised pork knuckle without a pressure cooker or the hassle of caramelizing sugar? If the idea of a melt-in-your-mouth, richly flavored dish that’ll have everyone begging for seconds sounds good to you, then this is the recipe to learn!

### **Why Braised Pork Knuckle? Is It Expensive?**

First off, let’s address the elephant in the room—is pork knuckle pricey? Not really! It’s an affordable cut that transforms into something extraordinary with the right technique. Unlike premium cuts like pork belly or ribs, the knuckle (or hock) is often overlooked, but when braised low and slow, it becomes one of the most succulent, gelatin-rich dishes you’ll ever taste.

### **The Surprisingly Simple Spice Blend**

The secret to this dish’s deep, aromatic flavor lies in its spice mix. Now, don’t be intimidated by the list—while it includes ingredients like:

- **Peppercorns**

- **Bay leaves**

- **Acanthopanax bark (五加皮)**

- **Angelica root (白芷)**

- **Dried ginger (干姜)**

- **White cardamom (白豆蔻)**

- **Sand ginger (沙姜)**

- **Tangerine peel (陈皮)**

- **Licorice root (甘草)**

- **Cardamom (草果)**

- **Cinnamon (桂皮)**

- **Fennel seeds (小茴香)**

- **Cloves (丁香)**

- **Star anise (八角)**

…the good news is, they’re all part of a classic **Chinese 13-spice blend** (十三香), which you can easily find pre-mixed at Asian grocery stores. No need to measure each one individually—just grab the blend, and you’re golden!

### **The Magical Braising Sauce – No Sugar Browning Required!**

One of the biggest hurdles in traditional braised dishes is caramelizing sugar to get that rich, glossy color. But guess what? We’re skipping that step entirely—without sacrificing any flavor. Here’s how:

In a bowl, mix together:

- **4 tbsp braising soy sauce** (for depth)

- **2 tbsp dark soy sauce** (for color)

- **1 cube red fermented tofu** (for umami and a subtle tang)

- **2 tbsp light soy sauce** (for saltiness)

- **1 tbsp 13-spice powder** (for that signature aroma)

- **2 tbsp rock sugar** (balances the saltiness)

- **2 tbsp vinegar** (helps tenderize the meat)

- **1 bottle of beer** (adds sweetness and speeds up tenderizing)

Bring this mixture to a quick boil, then set it aside. That’s your flavor-packed braising liquid—**no sugar browning, no fuss!**

### **Prepping the Pork Knuckle – The Key to Perfect Texture**

Before braising, we need to treat the skin properly to remove any gamey taste and ensure it turns out silky-soft. Here’s how:

1. **Sear the Skin:** Heat a dry wok or pan until smoking hot. Place the pork knuckle skin-side down and press firmly to sear. This step removes any residual hair, tightens the skin, and adds a smoky depth. Don’t worry if it looks charred—that’s exactly what we want!

2. **Blanch to Remove Impurities:** Transfer the knuckle to a pot of cold water, add scallions, ginger, and a splash of cooking wine, then bring to a boil. Skim off any scum that rises—this ensures a clean, clear broth later. Let it simmer for **15 minutes**, then remove.

### **The Long, Slow Braise – Where the Magic Happens**

Now, place the knuckle in your **largest, deepest pot** (a Dutch oven or stew pot works best). Pour in the braising sauce and add **enough water to fully submerge the meat** (this is crucial—the knuckle should swim freely!).

**Important Tip:** **Do NOT add salt yet!** Early salting can toughen the meat. Instead, let the soy sauces and fermented tofu do their work first.

Bring everything to a boil, then **cover and reduce to a gentle simmer**. Let it cook for **2 hours**—yes, patience is key here. The slow braising breaks down the collagen, turning the knuckle into a buttery, gelatinous masterpiece.

### **The Final Reduction – Locking in the Flavor**

After 2 hours, carefully remove the knuckle and strain the braising liquid back into the pot. Now, crank up the heat to **reduce the sauce**. This is when you finally **add salt to taste** (if needed) and let the liquid thicken into a glossy, sticky glaze.

As the sauce reduces, the **13-spice aroma intensifies**, coating the knuckle in layers of savory-sweet goodness. When the sauce coats the back of a spoon, it’s ready!

### **Serving the Perfect Braised Pork Knuckle**

Plate the knuckle and drizzle that luxurious sauce all over it. The meat should be **so tender that it barely holds together**, while the skin is sticky, slightly chewy, and packed with flavor.

**Pro Tip:** This dish tastes even better the next day—the flavors deepen overnight! Serve it with steamed rice, pickled veggies, or even stuffed into bao buns for an epic sandwich.

### **Final Thoughts – Why This Recipe Wins**

- **No pressure cooker?** No problem—just a pot and time.

- **No tricky sugar caramelizing?** The sauce does all the work.

- **Affordable cut?** Turns into a restaurant-worthy showstopper.

So, are you ready to make a pork knuckle that’ll have everyone at the table speechless? **Remember—low, slow, and let the spices work their magic.** And hey, don’t forget to eat on time!