The Ultimate Pork Hock

Name: The Ultimate Pork Hock
Prep time: 20 hr 33 min
Cook time: 3 hr 27 min
Total time: PT1D
Yield: 6 servings
Cuisine: Chinese-Huaiyang
Ingredients: 2 stalks Green Onion, Chopped; 6 pieces Ginger Slices; 1 count Pork Hock; 1 tbsp. Soy Sauce [Marinade 1]; 6 counts Star Anise [Marinade 2]; 2 sticks Cinnamon [Marinade 2]; 5 pieces Bay Leaves [Marinade 2]; 1 cup Soy Sauce [Marinade 2]; 2 tbsp. Sugar [Marinade 2]; 0.5 cup Water [Marinade 2]; 1 tbsp. Shaoxing Wine [Marinade 2]; 3 stalks Chopped Green Onion [Marinade 2]; 6 pieces Ginger Slices [Marinade]; 1 tbsp. Cornstarch + Water (a mixture of water and starch of equal proportions)

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Clothed in glossy and savory brown sauce, this pork is so tender that it’s almost falling off the bone. Rich and comforting, its flavor is unbeatable.

Recipe

PRE TIME: 20 hr 33 min

COOKING TIME: 3 hr 27 min

TOTAL TIME: 1 days

6 SERVING

Ingredients:

2 stalks Green Onion, Chopped
6 pieces Ginger Slices
1 count Pork Hock
1 tbsp. Soy Sauce [Marinade 1]
6 counts Star Anise [Marinade 2]
2 sticks Cinnamon [Marinade 2]
5 pieces Bay Leaves [Marinade 2]
1 cup Soy Sauce [Marinade 2]
2 tbsp. Sugar [Marinade 2]
0.5 cup Water [Marinade 2]
1 tbsp. Shaoxing Wine [Marinade 2]
3 stalks Chopped Green Onion [Marinade 2]
6 pieces Ginger Slices [Marinade]
1 tbsp. Cornstarch + Water (a mixture of water and starch of equal proportions)

Directions:

Step 1

In a large cooking pot, add pork hock, green onion, ginger and enough water to submerge the pork hock. Bring to a boil.

Step 2

Simmer for 30 minutes. Remove from the pot. Pierce the pork hock with needle and marinade with soy sauce.

Step 3

In a wok, heat enough oil to 400-420°F (200-220°C), and deep-fry pork hock for 1-2 minutes until golden. Remove from hot oil, and soak in cold water for 24 hours. (Tip: soaking fried hock in cold water will make its meat tender and chewier)

Step 4