Braised pork hock recipe

Singe off any remaining hair from the pork hock over a flame and scrape it clean with water. 1. Blanch the pork hock, water, ginger slices, and cooking wine to remove any unpleasant odor, then rinse and set aside. 2. Heat oil and caramelize rock sugar. Add the pork hock and simmer over low heat, pouring the caramelized sugar over it. (The caramelization process is crucial: large bubbles and a deep reddish-brown color indicate it's done. Don't wait until it turns into small bubbles and black; otherwise, it's overcooked, bitter, and the broth won't be suitable for mixing with rice.) 3. Add 2 star anise, 1 piece of cinnamon, five-spice powder, pepper, 1 tablespoon light soy sauce, and 1 tablespoon dark soy sauce. Stir-fry briefly to color, then add hot water to begin braising. If a wok isn't big enough, wear disposable gloves and hold the bone section, transferring it to a pressure cooker. Add hot water until it almost covers the pork hock. Press the "bean and tendon" setting. 4. After braising, transfer the pork hock to a wok to reduce the sauce. Use one-third of the pressure cooker's capacity, or even less. Less water reduces the sauce faster. Reduce the sauce until it's slightly thickened.

Since it was my first time making this, I was worried that the pork hock would be too thick and wouldn't cook through, so I cut it open at the beginning. Actually, you don't have to cut it open; it will cook through and absorb the flavor better, and the whole hock looks nicer. Be sure to leave some of the braising liquid; it won't be dry, and you can also use the liquid to mix with rice or noodles.

Use a small knife to remove the meat, wearing disposable gloves. Make sure the pork hock is cool enough, otherwise it will be too hot to handle. If you're not in a hurry, let it cool for half an hour. The bones can be removed completely, allowing you to enjoy your meal slowly and savor its deliciousness.

After a while, I bought another small pork hock to make this dish. The small pork hock is the elbow joint between the hock and the trotter. A large pork hock would take one or two people many meals or a large group to eat, while a small pork hock is suitable for one or two people to finish in one day or three or four people to finish in one meal. The method is exactly the same as before, the only difference being the high-heat reduction step: to save time, I used cornstarch instead of long simmering to reduce the sauce. I only used a small amount of braising liquid, thickened it with cornstarch slurry, and poured it over the pork hock. Surprisingly, it looked very appealing, with a rich, dark sauce, and a glossy, reddish-brown color thanks to the caramelized sugar, making it very appetizing.

Use a small knife to debone the meat, then enjoy big chunks! The gravy is amazing with rice!