Braised Pork Hock with Snow Pear
The sweetness of snow pear perfectly complements the rich flavor of pork hock. The pear becomes tender and melting, the meat succulent and fall-off-the-bone, all in a thick, savory sauce. This classic winter dish offers comfort with every bite, with the fruit's fragrance cutting through the richness.
Ingredients
13 items- Pork hock 1 (about 600g)
- Snow pear 2
- Rock sugar 30g
- Scallion 2 sections
- Ginger 1 piece (about 20g)
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Shaoxing wine 2 tbsp (30ml)
- Light soy sauce 2 tbsp (30ml)
- Dark soy sauce 1 tbsp (15ml)
- Salt 1/2 tsp (about 3g)
- Cooking oil 1 tbsp (15ml)
Nutrition
Steps （8 steps）
Briefly burn the pork hock skin over an open flame to remove any hair, then scrape clean and split into halves. Place in cold water with ginger slices and 1 tablespoon of Shaoxing wine. Bring to a boil over high heat, skim off the foam, and continue boiling for 3 minutes. Remove, rinse with warm water, and drain.
Heat 1 tablespoon of oil in a pot over low heat. Add rock sugar, stirring constantly until it melts and turns a deep amber color (2-3 minutes). Immediately add the pork hock and stir-fry quickly to coat evenly with the caramel. Be careful not to burn the sugar, which would cause bitterness.
Push the pork hock to the side of the pot. Add scallion sections, ginger slices, star anise, cinnamon stick, and bay leaves into the remaining oil. Sweat over low heat for about 1 minute until fragrant. Then combine with the pork, add the remaining wine, light soy sauce, and dark soy sauce. Stir-fry over medium heat for about 2 minutes until well coated.
Pour in enough boiling water to completely cover the pork hock. Bring to a boil, skim off any foam and excess fat. Reduce heat to low, cover, and simmer for about 60 minutes, turning every 20 minutes to prevent sticking. The pork is ready when a chopstick can easily pierce the thickest part without resistance.
Place the pear chunks evenly around the pork. If the liquid level has reduced, add a little more boiling water until it reaches about two-thirds of the ingredients. Cover and continue to simmer for 20 minutes, until the pear pieces are translucent and tender but still hold their shape.
Uncover, increase heat to high, and reduce the sauce while continuously spooning it over the pork and pears. This takes about 5-8 minutes. The sauce should become thick, shiny, and cling to the back of a spoon. Taste and season with salt. If more sweetness is desired, add a little rock sugar. Stir constantly to avoid scorching.
First transfer the pear chunks to a serving plate, arranging them around the edge or as a base. Place the pork hock in the center. Spoon the remaining sauce generously over the meat and pears. Garnish with chopped scallions or cilantro if desired.
Let the dish rest for 2-3 minutes before serving to allow the flavors to meld. Enjoy hot with steamed rice or bread.
Tips
Mastering caramelization is key: keep the heat low to avoid burning. Do not add pears too early or they will dissolve. Add only hot water when needed during simmering to maintain texture. Stir constantly during sauce reduction to prevent sticking.
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