Hangzhou, Zhejiang Province
Whole pork knuckle braised Dongpo-style in a sealed clay pot or casserole with Shaoxing wine, soy, rock sugar, and spring onion and ginger for 3+ hours until the collagen has fully dissolved into the braising liquid and the skin is tremblingly soft. Related to Dongpo Rou (belly) but uses the entire knuckle for more collagen and deeper flavour.
Deep red-braised pork richness; Shaoxing wine fragrance; rock sugar sweetness balancing soy saltiness; quivering collagen-rich skin
{"Blanch knuckle first to remove impurities and tighten the skin","Sear skin side briefly in oil or char over open flame to develop colour and trigger Maillard reaction","Long braise in equal parts Shaoxing wine and water with soy sauce, rock sugar: 2.5–3 hours minimum","Final reduction: remove lid and reduce braising liquid to glossy sauce over high heat"}
{"The Shaoxing wine should be at least half the liquid — it cooks off leaving fragrance, not alcohol","Serve with steamed buns (mantou) to soak up the extraordinary braising sauce","The skin should be so soft it quivers when the plate is moved — this is the quality benchmark"}
{"Short braising time — the collagen conversion that creates the trembling skin requires extended cooking at gentle simmer","Too much soy sauce causing bitter, dark over-seasoning","Opening pot frequently — the sealed environment is key to the slow steam-braise"}
Land of Fish and Rice — Fuchsia Dunlop