Crispy Wrinkled Pork Knuckle (Shanghai-Style)
A classic Shanghai dish of deep-fried, wrinkled pork knuckle braised in a rich, savory-sweet soy glaze. The skin is chewy and the meat melts in your mouth.
Ingredients
12 items- Pork knuckle (front leg) 1 whole (about 1000g)
- Ginger 4-5 slices
- Scallions 2 stalks
- Shaoxing wine 2 tablespoons
- Dark soy sauce 3 tablespoons
- Light soy sauce 3 tablespoons
- Rock sugar 30g
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Cooking oil for deep-frying (about 500ml)
- Water as needed
Nutrition
Steps （7 steps）
Scrub the pork knuckle clean, place in a pot with cold water, add ginger slices and scallion sections. Bring to a boil over high heat, skim off foam, boil for 10 minutes. Drain well.
Pat the knuckle dry with paper towels. While hot, brush evenly with 2 tablespoons dark soy sauce. Air-dry for 30 minutes (or use a hair dryer) until the surface forms a dry film.
Heat enough oil in a wok to 180°C (350°F). Deep-fry the knuckle over medium-low heat until golden and crispy, about 5 minutes. Remove and drain.
Immediately place the fried knuckle into ice water and soak for 15 minutes to wrinkle the skin. Drain and pat dry.
In a clean pot, heat a little oil over low heat. Add rock sugar and stir until melted and amber-colored. Add the knuckle and turn to coat. Add Shaoxing wine, light soy sauce, remaining dark soy sauce, star anise, cinnamon, and bay leaves.
Add hot water to cover the knuckle. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until the meat is very tender and can be easily pierced with a chopstick at the thickest part.
Uncover and increase heat to high to reduce the sauce, basting the knuckle constantly until the sauce is thick and coats the back of a spoon, about 10 minutes. Carefully transfer the knuckle to a serving plate, drizzle with the sauce, and garnish with scallions.
Tips
1. Thoroughly dry the knuckle before frying to prevent oil splatter. 2. The ice water bath is key for creating wrinkles; a greater temperature difference works better. 3. When caramelizing sugar, use low heat to avoid bitterness. 4. Adjust braising time based on the size of the knuckle; it’s done when a chopstick pierces through easily.
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