Chinese cuisine

Medium

Braised Pork Hocks

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Bouncy pork hock with addictive sweet and savory sauce, this Braised Pork Hock is tender, flavorful and not greasy at all.

Recipe

PRE TIME: 30 min

COOKING TIME: 6 hr

TOTAL TIME: 6 hr 30 min

6 SERVING

Ingredients:

3 lb Pork hock
4 tbsp Vegetable oil
3 count Star anise
2 stalks Green onion, sliced
5 pieces Ginger, sliced
5 Dried Chili
3 cup Water
0.5 cup Light soy sauce
2 tbsp Crystal sugar
2 tbsp Dark soy sauce
3 cups Water
3 tbsp Cornstarch Slurry (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)
0.1 tbsp Cooked Bok choy, to garnish

Directions:

Step 1

Place the pork hock in a saucepan of cold salted water. Bring to the boil, and cook for 3 minutes, skimming any impurities that rise to the surface. Wash the pork hock under cold water. Drain and pat dry with a paper towel.

Step 2

In a wok or large saucepan, heat oil and add the garlic, ginger, green onion, and star anise. Stir fry until fragrant.

Step 3

Add the water, light soy sauce, dark soy sauce, and crystal sugar. Bring to a boil.

Step 4

Add the pork hocks. Increase heat to high and return to the boil, skimming any impurities that rise to the surface.

Step 5

Remove from the pot and transfer to a pot or heat-proof bowl.

Step 6

Steam the hock in a bamboo steamer, covered, for 6 hours or until the meat begins to fall off the bone.

Step 7

In a wok, heat the remaining sauce to boil and add cornstarch water mixture to thicken.

Step 8

Pour the sauce over the hock. Garnish with cooked bok choy surround the hock on the plate. Ready to serve.

Step 9

Enjoy!