Guoshao Braised and Fried Pork Hock (Crispy Pork Hock)
Guoshao pork hock is a classic Shandong dish with a golden crispy exterior and tender, succulent interior. After braising and then deep-frying, the skin becomes crunchy while the meat stays juicy and soft. Served with Sichuan pepper salt or sweet bean sauce, it's a showstopper at banquets.
Ingredients
17 items- Pork front hock 1 (about 1.5kg)
- Scallions 2 stalks
- Ginger 1 piece (30g)
- Sichuan peppercorns 1 small handful (3g)
- Star anise 2 pieces
- Cooking wine 5 tablespoons
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 tablespoon
- Five-spice powder 2 teaspoons
- Salt 1 teaspoon
- White sugar 1 teaspoon
- All-purpose flour 100g
- Sweet potato starch 50g
- Eggs 2
- Baking powder 2g
- Cooking oil as needed (about 1 liter)
- Sichuan pepper salt to taste
Nutrition
Steps （8 steps）
Soak the pork hock (1.5kg) in clean water for 30 minutes to draw out blood, then wash thoroughly. Using tweezers, remove any remaining hairs and scrape the skin clean. Place in a pot with cold water, add 2 scallion sections, 4 ginger slices, and 2 tablespoons cooking wine. Bring to a rolling boil over high heat, skim off the foam, continue boiling for 5 minutes. Remove and rinse with warm water, drain well.
Transfer the blanched hock to a braising pot, add enough boiling water to fully submerge (about 2 liters). Add ginger slices, scallion sections, Sichuan peppercorns, star anise, and 2 tablespoons cooking wine. Bring to a boil over high heat, then immediately turn to low heat. Cover and simmer for 1.5 hours, until a chopstick can easily pierce the thickest part of the meat while the skin remains intact. Remove, let cool until warm. Reserve the braising liquid for dipping sauce if desired.
On a cutting board, carefully remove the bone from the warm hock, keeping the skin intact. Score the thicker meat sections with a knife (cutting deep but not through the skin). In a small bowl, mix 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoons five-spice powder, 1 teaspoon salt, and 1 teaspoon white sugar. Brush this marinade all over the hock, inside and outside, including the scored cuts. Let marinate for 20 minutes.
Prepare the batter: In a large bowl, combine 100g flour, 50g sweet potato starch, 2g baking powder, and 2 eggs. Mix with chopsticks, then gradually add about 60g cold water, stirring until a smooth, thick batter forms that can slowly drip off. Finally stir in 1 tablespoon cooking oil. Let rest for 15 minutes.
Dust the marinated hock all over with a thin layer of dry sweet potato starch, ensuring no damp spots remain. Then place it into the rested batter, using a spoon to ladle batter over the hock to coat evenly. Pay special attention to skin and crevices. Set on a wire rack for 5 minutes to let excess batter drip off and the coating set.
In a deep pot, pour enough oil for deep-frying and heat to 180°C (350°F, small bubbles around chopsticks). Carefully lower the battered hock into the oil. Fry over medium heat for about 6 minutes, turning occasionally, until the crust is firm and light golden. Remove and drain.
Raise oil temperature to 200°C (400°F, slightly smoking). Return the hock to the oil and fry over high heat for 2-3 minutes, turning constantly, until the surface turns an even deep golden brown and makes a crisp crackling sound. The crust should be very crispy and the meat fully cooked. Quickly remove and drain on paper towels. Rest for 1-2 minutes.
While the hock is still warm and crispy, slice it with a sharp knife into 1 cm thick pieces. Arrange neatly on a plate. Serve immediately, optionally sprinkled with Sichuan pepper salt, or accompanied by sweet bean sauce, cucumber strips, and scallion shreds for wrapping in thin pancakes.
Tips
Choose a front hock for its thick skin and tender meat. Do not overcook during braising, or the meat may fall apart during frying. Let the batter rest to improve adhesion. The second fry at high heat is crucial for maximum crispiness and to expel excess oil. Use a sharp knife to cut to avoid breaking the crust. Adjust five-spice powder to taste.
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