10/10/2026
A German favourite with an Asian-inspired twist. This recipe pairs the rich, malty notes of Kuchlbauer Abensberger Dunkel with soy sauce, Shaoxing w**e and aromatic spices for a deeply savoury braise.
Made with Huber’s premium Australian Pork Knuckle, carefully selected for its quality, this bone-in, skin-on cut is roasted until golden before being slow-braised until beautifully tender.
Ingredients: 1 bone-in, skin-on pork knuckle (approx. 1.3kg), 20g ginger, sliced, 1 tbsp Shaoxing w**e, water as needed, 1 tbsp neutral oil and 1 tsp fine salt.
Braising liquid: 50g rock sugar, 1 onion, quartered, 4 garlic cloves, 20g ginger, sliced, 5 spring onions (white parts only), 10 black peppercorns, 8 cloves, 2 star anise, 1 cinnamon stick (5cm), 5 green cardamom pods, 1 bay leaf, 1 dried orange peel, ½ cup light soy sauce, ¼ cup dark soy sauce, 1 tbsp balsamic vinegar, 1L Kuchlbauer Abensberger Dunkel (2 bottles), water as needed, and salt and sugar to taste.
Method: Place the pork knuckle in a pot with 20g ginger and 1 tbsp Shaoxing w**e. Cover with water, bring to a boil and cook for 2 minutes. Drain, remove any bristles and pat dry.
Preheat the oven to 230°C on fan-forced top grill mode. Prick the skin, brush with 1 tbsp oil and season with 1 tsp salt. Roast for 20–25 minutes until blistered and golden.
For the braise, melt 50g rock sugar over low-medium heat. Add the onion, garlic, 20g ginger and spring onions and fry for 2 minutes, followed by the peppercorns, cloves, star anise, cinnamon and cardamom for another minute. Add the light and dark soy sauces, balsamic vinegar and Dunkel b**r, then bring to a boil. Add the bay leaf and dried orange peel.
Add the pork knuckle, topping up with water until about ¾ covered. Bring to a boil, transfer to a rice cooker and braise for 3 hours, turning halfway. The pork is ready when the centre bone pulls out easily.
Strain and reduce the braising liquid, skim off excess oil and season with salt and sugar if needed. Thicken with cornstarch slurry, pour over the pork knuckle and serve with blanched Shanghai greens and steamed rice. 🍖🍚
