锅烧肘子
Crispy on the outside, tender and flavorful. This classic Shandong dish features pork hock braised, steamed, and deep-fried, served with sweet bean sauce and scallions.
Ingredients
15 items- Pork hock 1 (about 1500g)
- Scallions 2
- Ginger 1 piece
- Cooking wine 30ml (2 tbsp)
- Sweet bean sauce 50g (3 tbsp)
- Light soy sauce 30ml (2 tbsp)
- Dark soy sauce 15ml (1 tbsp)
- Five-spice powder 1 tsp
- Salt 1 tsp
- Star anise 2 stars
- All-purpose flour 100g
- Cornstarch 50g
- Eggs 2
- Vegetable oil about 1000ml
- Lotus leaf buns 6
Nutrition
Steps （8 steps）
Scrub the pork hock clean, place in a pot with cold water, add cooking wine, scallion sections, and ginger slices. Bring to a boil over high heat, skim off foam, then reduce to low heat and simmer for about 1 hour until a chopstick can barely pierce the meat. Drain and let cool.
While still warm, remove the bone from the hock, keeping the meat intact. Make a few shallow cuts on the meat side. Mix sweet bean sauce, light soy sauce, dark soy sauce, five-spice powder, and salt into a paste, then rub evenly all over the hock. Let marinate for 20 minutes.
Place the marinated hock skin-side down in a steaming bowl, add star anise, scallion, ginger, and a little reserved cooking liquid. Steam over high heat for about 1.5 hours until the meat is fork-tender. Remove and discard the liquid.
In a large bowl, combine flour, cornstarch, eggs, and a pinch of salt. Gradually add water, stirring until a thick batter forms that can coat the back of a spoon. Let rest for 15 minutes.
Place the steamed hock skin-side up on a cutting board, and coat evenly with the batter, making sure all surfaces are covered.
Heat enough oil in a deep pot to 180°C (350°F). Carefully lower the battered hock skin-side down into the oil. Fry over medium heat until set, then flip and continue frying for about 5 minutes until golden and crispy. Remove and drain.
Increase oil temperature to 200°C (400°F). Return the hock to the oil and fry for another 1 minute until extra crispy and deep golden. Drain well.
Cut the fried hock into 2cm-wide strips, arrange skin-side up on a serving plate. Serve immediately with shredded scallions, sweet bean sauce, and lotus leaf buns.
Tips
Ensure the hock is steamed until fully tender for a melt-in-the-mouth texture; use a two-temperature frying method for an ultra-crispy skin.
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