Servings: 6 servings
Calories: 486kcal
Ingredients
- 1 whole pork knuckle about 1.2kg
- 2 tbsp avocado oil
- 3 tbsp allulose or preferred keto sweetener
- 1/2 cup soy sauce
- 2 tbsp dark soy sauce
- 1/4 cup Shaoxing wine
- 1 thumb fresh ginger sliced
- 4 cloves garlic smashed
- 3 star anise
- 1 cinnamon stick
- 4 cups water
- 2 scallions sliced, for garnish
Instructions
- Blanch the pork knuckle in boiling water for 5-10 minutes to remove impurities, then drain and rinse well.
- Heat avocado oil in a large pot over medium heat. Add the allulose and cook, stirring, until deep amber, 2-3 minutes.
- Add the pork knuckle and turn to coat in the caramel, browning lightly on all sides.
- Add soy sauce, dark soy sauce, Shaoxing wine, ginger, garlic, star anise, and cinnamon. Add the water and bring to a simmer.
- Cover and braise on low heat for 2 to 2.5 hours, turning occasionally, until the meat is completely tender and pulls easily from the bone.
- Uncover and simmer 10-15 minutes more to reduce and deepen the sauce.
- Garnish with scallions and serve the whole knuckle at the table.
Notes
Chef's Tip: This cut rewards real patience - a full two and a half hours of gentle braising is what turns the tough connective tissue meltingly tender. Keto Swaps: allulose replaces the traditional rock sugar, caramelizing the same deep mahogany color.
Nutrition
Calories: 486kcal | Protein: 32g | Fat: 36g
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About This Dish
Hong shao zhu ti closes out the celebration table the way it opened — a whole cut braised for hours until it turns deep mahogany and falls from the bone, a wish for abundance in the year ahead.
Allulose replaces the traditional rock sugar, caramelizing the same deep mahogany color.