Stewed Szechuan & Ginger Pork Knuckle 四川红烧元蹄
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Main
Serves: 3
  • 1kg pork knuckle, cut into chunks (you can get your local butcher to cut for it)
  • 4-5 stalks of spring onion (the white parts only, cut into sections)
  • 60g young ginger, sliced
  • 1½ tsp Szechuan peppercorns
  • 1 cinnamon stick
  • 2 star anises
  • 4-5 pcs cloves
  • 40g rock sugar
  • 250ml water
  • 250ml stock

For the Pork Knuckle Marinade:
  • 4 tbsp light soya sauce
  • 2 tbsp dark soya sauce
  • 2 tbsp shaoxing wine

For the Seasonings:
  • ½ tsp salt
  • ¼ tsp five spice powder
  • ¼ tsp pepper

For the Thickening:
  • 2 tsp corn flour + 2 tbsp water
  1. Blanch the pork knuckle in boiling water till they turn white in colour.
  2. Run the blanched pork knuckle over some tap water and drain well.
  3. Marinate the pork knuckle with the light and dark soya sauce and shaoxing wine. Cover with a cling wrap and set aside for an hour.
  4. Combine the marinated pork knuckle together with the spring onion, sliced ginger, Szechuan peppercorns, cinnamon stick, star anises, cloves, rock sugar and all the rest of the seasoning ingredients in the pressure cooker pot.
  5. Add the water and stock respectively.
  6. Give it a few stirs to ensure the seasoning is well spread.
  7. Close the lid of the pressure cooker pot and turn to pressure cooking for cooking over the gas stove. Timed for around 40 minutes.
  8. Release the pressure by turning the knob to the 2nd function.
  9. Check for desired tenderness of the pork knuckle by using a chopstick to poke through the meat. If unsatisfied, you can further pressure cook it for another 10 minutes or so.
  10. Thicken with corn starch solution and allow it to cook uncovered for a further 10 minutes for the sauce to thicken slightly.
  11. Once done, garnish as desired and serve hot with rice.
Recipe by Eat What Tonight at