Snow Pear Braised Pork Hock
Sweet snow pears and tender pork hock create a savory-sweet harmony in this classic Beijing banquet dish.
Ingredients
11 items- Pork hocks 2 pieces (about 2.2 lbs)
- Snow pears 2 large
- Rock sugar 30 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Ginger 1 piece (1 inch)
- Scallions 2 stalks
- Star anise 2 pods
- Cinnamon stick 1 small piece
- Salt to taste
Nutrition
Steps （9 steps）
Clean pork hocks, put in cold water with ginger and wine. Bring to boil, skim foam, boil 5 min. Remove and rinse with warm water, drain.
Heat oil in wok, add rock sugar, stir over low heat until melted and amber. Add hocks, toss to coat evenly in caramel.
Add scallions, ginger, star anise, cinnamon; stir-fry over medium heat about 1 min until fragrant.
Splash in cooking wine, add light and dark soy sauces, stir well to color hocks.
Pour enough hot water to submerge hocks by 2 cm. Bring to boil, then reduce to low heat, cover and simmer for 60 minutes.
Peel and core snow pears, cut into chunks, soak in lightly salted water to prevent browning.
When hocks are fork-tender, add pear chunks; cover and simmer for another 20 minutes until pears are translucent.
Turn to high heat; reduce sauce while stirring until thick and glossy. Adjust salt to taste.
Transfer hocks and pears to platter, drizzle with remaining sauce, garnish with scallions or cilantro.
Tips
Caramelize sugar over low heat, remove immediately when amber to avoid bitter flavor. Add pears only near the end to keep their shape and sweet crunch.
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