1STEP 1 | Slice the ginger and cut scallions into sections for later use.
Swiss Sauce Pork Knuckle
Glistening, collagen-rich tender pork knuckle in a fragrant sweet sauce, perfect with noodles!
Swiss Sauce Pork Knuckle is a classic Hong Kong-style dish. Chunks of pork knuckle are blanched and simmered with ginger and scallions until tender, then braised in a rich Swiss sauce made from soy sauces, rock sugar, star anise, licorice, and rose liqueur. The pork knuckle emerges glossy, tender, and gelatinous, served with noodles bathed in the savory-sweet gravy.
Time1h
SuitableHome-cooking fans
MethodBraise
OccasionHome dinner
SeasonAll seasons
Big City Shop
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Place chopped pork knuckle into a pot of cold water to blanch, bringing to a boil to remove scum and impurities.
3STEP 3 | Remove the blanched pork knuckle and drain well.
4STEP 4 | Bring fresh water to a boil in a wok with ginger slices, scallion sections, and cooking wine, then add the blanched pork knuckle.
5STEP 5 | Cover with a lid and simmer over medium heat until the pork knuckle is cooked and tender.
6STEP 6 | In another pan, prepare the Swiss sauce: add water, soy sauces, rock sugar, star anise, licorice slices, and rose liqueur, then bring to a boil until rock sugar dissolves.
7STEP 7 | Transfer the cooked pork knuckle into the Swiss sauce and simmer over low heat until deeply colored and flavorful.
8STEP 8 | Boil water in a small pot, cook noodles until done, drain and transfer into a serving bowl.
9STEP 9 | Plate the glazed Swiss pork knuckle alongside the cooked noodles, drizzle with rich Swiss sauce, and garnish with chopped scallions to serve.
Tips and Pitfalls
Cold water blanching
Always blanch chopped pork knuckles starting with cold water so impurities and blood are gradually released.
Boil tender before braising
Simmer pork knuckles in ginger-scallion water first until tender, then braise in Swiss sauce to prevent excessive saltiness.
Rose liqueur for aroma
Adding rose liqueur and licorice slices creates a distinctive sweet, aromatic undertone in the Swiss sauce.
Noodles with sauce
Drizzle the hot Swiss sauce and scallions over freshly cooked noodles to absorb the savory-sweet gravy.
Overview
Swiss Sauce Pork Knuckle is a classic Hong Kong-style dish. Chunks of pork knuckle are blanched and simmered with ginger and scallions until tender, then braised in a rich Swiss sauce made from soy sauces, rock sugar, star anise, licorice, and rose liqueur. The pork knuckle emerges glossy, tender, and gelatinous, served with noodles bathed in the savory-sweet gravy.
