Wine-Flavored Salt and Pepper Pork Hock
A fragrant and impressive dish with crispy skin and tender meat, combining the aroma of wine with savory salt and pepper. Rich but not greasy, perfect for banquets.
Ingredients
13 items- Pork hock 1 (about 2.2 lbs)
- Cooking wine 1/4 cup
- Sichuan peppercorns 1 tbsp
- Salt 2 tsp
- Ginger 1 piece
- Scallions 2
- Star anise 2
- Cinnamon stick 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20 g
- Cooking oil as needed
- Salt and pepper powder as needed
Nutrition
Steps （8 steps）
Place pork hock in cold water with ginger, scallions, and 2 tbsp cooking wine. Bring to a boil over high heat, skim off foam, cook 5 minutes, then drain and rinse. Pat dry.
Return hock to pot, add enough water, remaining wine, star anise, cinnamon, light and dark soy sauces, rock sugar. Bring to a boil then simmer on low heat for 1.5 hours until a chopstick pierces through easily.
Remove hock, pat dry with paper towels, let cool slightly. Prick the skin with a toothpick to help it blister.
Heat oil in a wok to 180°C (350°F). Carefully add hock and fry until skin is golden and crispy, turning occasionally, about 5 minutes.
Drain excess oil. Cut or tear into bite-sized pieces while hot, arrange on plate.
Toast Sichuan peppercorns in a dry pan over low heat until fragrant, grind and mix with salt.
Evenly sprinkle the salt and pepper mix over the hock. Drizzle with a little hot oil to release aroma if desired.
Garnish with chopped scallions or cilantro and serve.
Tips
Braise until a chopstick pierces the thickest part easily; overcooking makes it hard to shape. Dry thoroughly before frying to avoid splatter. Pricking skin ensures crispiness. Freshly made salt and pepper is more aromatic.
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