Longjiang Braised Pork Knuckle: A Famous Cantonese Cuisine Classic（隆江猪脚）
A glossy, braised pork knuckle with a deep red sheen, tender enough to break apart with just a touch of chopsticks, melts in your mouth without feeling greasy—this is the flavor magic created by Chaozhou people with their secret braising sauce!
1. Origin and History
Originating from Longjiang Town in Jieyang, Guangdong Province, this dish dates back to the Tang Dynasty, when fishermen cooked it as a hearty meal to restore strength. Later, it was refined with the traditional Chaozhou braising technique, becoming a signature local delicacy in Cantonese cuisine.
2. Cultural Significance
Known as the “golden signboard” of Chaozhou braised dishes, Longjiang Braised Pork Knuckle symbolizes harvest and good fortune. It is a must-have for ancestral feasts and is often regarded by workers and locals as a true “people’s Michelin.”
3. Ingredient Highlights
The main ingredient is the front pork knuckle, prized for its rich collagen and chewy texture. The key lies in a secret braising broth made from more than ten spices, including cinnamon, star anise, and bay leaves, combined with dark soy sauce and rock sugar for its signature color and flavor.
4. Cooking Process
After blanching, the pork knuckle is simmered in the aged braising broth. First, it is boiled on high heat, then gently simmered for about three hours. Finally, the heat is turned off, and the meat is left to soak in the sauce for another two hours, ensuring it absorbs the full aroma and richness.
5. Flavor and Texture
The skin and meat are tender yet springy, with a gelatinous richness that clings to the lips without being greasy. The braising flavors penetrate every fiber, offering a perfect balance of savory and sweet, with a subtle hint of warm spices in the aftertaste.
6. How to Enjoy It
The pork knuckle is sliced and served over steaming white rice, topped with a spoonful of the savory braising sauce. It’s often paired with pickled mustard greens to cut the richness. Locals especially love mixing the sauce with rice until every grain is gone.
7. Tasting Recommendations
In cities like Guangzhou and Shenzhen, Chaozhou braised meat shops—such as “Longjiang Pork Knuckle Rice” or “Wu Zhi Lu Goose”—are everywhere. A portion usually costs around 25–40 RMB. When ordering, simply say: “One pork knuckle rice, please,” and you can choose either lean cuts or a mix of lean and fatty.
8. Travel Tips
The English name is “Longjiang Braised Pork Knuckle.” Its texture leans soft and sticky, and if you worry about it being too rich, pair it with a cup of traditional Chaozhou kung fu tea for balance.
9. Easy Home Recipe
For a simplified version at home, use a ready-made braising spice pack from the supermarket, along with light soy sauce and rock sugar. Simmer pork knuckle on low heat for two hours—you’ll easily recreate about 70% of the authentic flavor!
When visiting Guangdong, don’t miss a bowl of this amber-glazed pork knuckle rice. The moment the braising aroma melts in your mouth, you’ll understand why Chinese workers often say: “Eat Longjiang Pork Knuckle, and you’ll have the strength to move mountains!”
