Chinese cuisine

Medium

Braised Pork Hocks

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

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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!