Red-Braised Pork Hock
A classic Chinese comfort dish, pork hock is slowly braised until tender and glazed with caramelized soy sauce. Rich in collagen, the flavor is savory-sweet and perfect with steamed rice.
Ingredients
12 items- Pork hock 1.1 lbs (500g)
- Ginger 4 slices
- Green onions 2
- Star anise 2 whole
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Cooking wine (Shaoxing) 2 tablespoons
- Rock sugar 20g (1.5 tbsp)
- Salt to taste
- Water as needed
Nutrition
Steps （7 steps）
Cut pork hock into chunks; boil in cold water with ginger and wine for 3 minutes, skimming foam. Drain and rinse with warm water.
Heat oil in pot, add rock sugar, and cook over low heat until melted and amber, about 2 minutes. Do not burn.
Add pork quickly, toss to coat in caramel. Add ginger, green onion, star anise, cinnamon, bay leaves; stir-fry 2 minutes until fragrant.
Pour in light soy sauce, dark soy sauce, and remaining wine. Stir-fry for 1 minute to evenly color the meat.
Add enough boiling water to cover pork; bring to a boil, then reduce heat to low, cover, and simmer about 1.5 hours until tender.
Uncover, increase heat to high, and reduce the sauce, stirring constantly to prevent sticking, until thick and glossy, about 8 minutes.
Transfer to serving plate, garnish with chopped green onions. Serve hot.
Tips
Use fresh pork hock; cut uniformly. Rinse with warm water after blanching to keep meat tender. Caramelize sugar over low heat to avoid bitterness. Add water all at once; do not add during simmer. Stir frequently during reduction to prevent scorching.
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