Beijing Soy-Braised Pork Hock
Glazed in deep red, rich soy aroma, melt-in-your-mouth tender, a classic feast dish from Beijing that leaves a lasting impression.
Ingredients
11 items- Pork hock 1 (about 2.2 lbs)
- Scallions 2 sections
- Ginger 6 slices
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 pieces
- Rock sugar 30 g
- Soy sauce 3 tbsp
- Dark soy sauce 2 tbsp
- Shaoxing wine 3 tbsp
- Salt to taste
Nutrition
Steps （8 steps）
Scorch the pork hock skin over open flame to remove hairs, then scrape clean. Soak in cold water for 30 min to draw out blood, drain.
Place hock in cold water, bring to a boil, skim foam, boil 5 min, rinse with warm water.
In a pan, heat a little oil and rock sugar over low heat, stir until sugar melts to deep amber, immediately add boiling water to make caramel, set aside.
Over medium heat, sauté scallions, ginger, star anise, cinnamon, bay leaves for 1 min until fragrant.
Add hock, caramel, soy sauces, Shaoxing wine, and enough hot water to cover. Bring to a boil.
Turn to low heat, cover and simmer for about 1.5 hours until a chopstick easily pierces the thickest part.
Uncover, turn to medium-high heat, add salt, stir occasionally, cook until sauce thickens and coats the back of a spoon, about 10 min.
Carefully transfer hock to a plate, strain out spice solids, pour the glaze over hock, garnish with chopped scallions.
Tips
Use low heat for caramel to avoid bitterness; maintain a gentle simmer and turn the hock once for even coloring.
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