Dongpo Braised Pork Hock
A classic Sichuan dish featuring tender, glazed pork hock with a rich, savory sauce that melts in your mouth. A legendary recipe inspired by Su Dongpo.
Ingredients
12 items- Pork hock 1 whole (about 2.2 lbs)
- Ginger 20g
- Scallions 2
- Star anise 3
- Cinnamon stick 1 small
- Bay leaves 2
- Rock sugar 30g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine (Shaoxing) 3 tbsp
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Singe the pork hock over an open flame to remove any hairs, scrape and wash. Place in cold water with ginger and 1 tbsp wine. Bring to a boil over high heat, skim the foam, blanch for 5 minutes. Drain and rinse.
Heat 1 tbsp oil in a pot, add rock sugar. Stir over low heat until the sugar melts and turns deep amber. Quickly pour in half a bowl of hot water, stir to make caramel, set aside.
Add a little oil to the pot, stir-fry ginger, scallions, star anise, cinnamon and bay leaves over low heat for about 1 minute until fragrant.
Place the pork hock in the pot, skin side down. Cook over medium heat until the skin is slightly charred. Turn over, add wine, light and dark soy sauce. Stir-fry until evenly colored.
Pour in the caramel and enough hot water to submerge the pork. Bring to a boil, season with salt. Turn to low heat, cover and simmer for 2 hours.
After about 1 hour, turn the hock over. Continue simmering until a chopstick can easily pierce the thickest part. Total braising time is 2 hours until tender.
Remove the spices. Increase heat to high and reduce the sauce, constantly spoon it over the hock until the sauce thickens and coats the back of a spoon, about 10 minutes.
Carefully transfer the hock to a plate, pour the reduced sauce over it. Garnish with scallions or toasted white sesame seeds. Serve.
Tips
When caramelizing the sugar, use low heat and watch closely to prevent burning. Add enough water once during braising; adding cold water later can affect texture. Frequent basting during reduction enhances the glaze.
You May Also Like
More recipes you might enjoy
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.