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Braised Pork Hock Recipe

Braised Pork Hock Recipe

Braised Pork Hock Recipe

Pork hock is a favourite with the Taiwanese, with the added benefit of the collagen being good for the skin. It is also widely believed that pork hock stewed with peanuts will help lactating mothers increase their milk supply. I tried it once after I gave birth, but it did not work for me, as I did not consume it regularly. Many Taiwanese swear by it though.

Ingredients :

  • 2 kg (4 lb 6 oz) pork hock
  • Cooking oil, as needed
  • 30 g (1 oz) spring onion, cut into 3-cm (11/4 -in) lengths
  • 2 knobs ginger, each about 2.5 cm (1 in), peeled
  • 30 g (1 oz) garlic, peeled
  • 1 red chilli
  • 2 litres (64 fl oz / 8 cups) water

Seasoning

  • 100 ml (31/2 fl oz) rice wine
  • 150 ml (5 fl oz) light soy sauce
  • 1 Tbsp dark soy sauce
  • 3 Tbsp thick soy sauce
  • 30 g (1 oz) rock sugar
  • 1/4 tsp ground white pepper
  • 1 star anise

Method :

  1. Clean the pork hock. Boil a large pot of water and blanch the pork hock briefly to remove any impurities. Drain and rinse immediately with cold water. Pat dry and set aside.
  2. Heat a little oil in a wok over low heat. Add the pork hock and cook until the skin turns a light golden colour. Remove and set aside.
  3. Heat a little oil in a stockpot over medium heat. Add the spring onion, ginger, garlic and chilli and stir-fry until fragrant.
  4. Add the pork hock and stir-fry for 1 minute.
  5. Add the water and seasoning. Bring to a boil, then simmer over low heat for about 21/2 hours until the pork hock is cooked through and tender.
  6. Garnish as desired and serve.

Note : Dry the pork hock before frying to prevent the oil from splattering. If the oil splatters, it might burn your skin.

Serves 5

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Steamed Minced Pork with Salted Egg Recipe”