Braised Chillie Pork Knuckles

Serves 4

Ingredients A:
1 pig knuckles, chopped into bite sizes
1 tablespoon of dark/ thick soy sauce
3 tablespoons of light soy sauce
4 tablespoons of sugar
1 tablespoon of white vinegar
4 eggs, hard boiled

Ingredients B:
5 thin slices of ginger
20 dried chillies, deseed some to reduce spiciness to your desired taste
8 - 10 cloves of garlic, skinned or with skin intact
1 star anise
2 tablespoons of cooking oil

Ingredients C:
3 tablespoons of oyster sauce
1 teaspoon of sesame oil
2 tablespoons of plum paste/ sauce
2 tablespoons of fish sauce
1 tablespoon of dark soy sauce
3 cups of water (about 750ml)
Pinch of salt and pepper to taste
For sauce thickening purpose:
¼ cup of cornstarch slurry (made of 1 tablespoon of cornstarch with ¼ cup of water, amount adjustable)


1) Wash knuckles thoroughly, and marinate with dark soy sauce, light soy sauce, sugar and white vinegar (Ingredients A) for 2 - 3 hours.
May be refrigerated while marinating. Boil eggs. Peel egg shells when cooled, and set aside in preparation.

2) In a large heated large clay pot add 2 tablespoons of oil and then stir fry  ginger, dried chillies, star anise and garlic (ingredients B) until fragrant. Add the prepared knuckles.

3) Stir-fry knuckles until the pot is almost dry, add sesame oil, oyster sauce, plum sauce, fish sauce, dark soy sauce, salt, pepper and water (seasoning C) and combine well. Add the hard boiled eggs. Cover pot and bring it to a boil.

4) Reduce heat and simmer for 2 hours, or until meat becomes tender.

5) Before serving, stir in cornstarch slurry to thicken the gravy. Allow to cook for a further 5 minutes to both thicken and to cook out the cornflour flavour. Serve hot with steamed rice.


Adjustments to the amount of chillie, the amount of cornstarch depending on consistency preferences and the addition of other cuts of pork to enhance the dish are all able to be changed with confidence. Suggest to keep the spice amounts and blends fairly consistent.