BRAISED PORK HOCKS
INGREDIENTS
1 pork hock
Pot of heavy salted water
2 TBSP brown sugar
Aromatics
4-5 Star anise
1 Cinnamon stick
1/2 teaspoon fennel seed
6 Cloves
6 ginger thick slices
2-3 orange peel (OPTIONAL)
Sauce
2 tablespoon canola oil
2-3 tablespoon light soy sauce
1-2 tablespoon dark soy sauce
1 tablespoon sesame oil
1 tablespoon Worcestershire sauce
1 cup shaoxing wine
water or enough to cover
DIRECTIONS
Parboil the pork hog in salted water to remove scums. Drain and dry with kitchen paper. Set aside.Next, in a wok, add the brown sugar and about half cup of water. Let the sugar syrup simmer until it turns into a thick syrup. Now add the pork hock and coat it with syrup. Continue cooking until the sugar is slightly caramelized. Remove pork with all the syrup and set aside.Clean the wok, heat the oil and add the ginger slices. Sauté for about 1 minute on medium heat. then add the aromatics. Stir about until the aromatic release it’s fragrance, then add the light and dark soy, sesame oil, Worcestershire sauce and shaoxing wine. Toss the pork and all its syrup into the wok. Let the sauce coat the meat and add the water to cover. Bring to boil, then turn down the heat to a low-simmer stirring occasionally. Simmer covered with lid until meat is tender approximately 3 hours)
Remove the pork hock and sieve the sauce to remove all the spices. Return the the sauce and hock to the wok.
Let the sauce reduce on medium high heat until the sauce caramelize into a thick sticky syrup.
Serve with blanched bok choy and rice.
1 pork hock
Pot of heavy salted water
2 TBSP brown sugar
Aromatics
4-5 Star anise
1 Cinnamon stick
1/2 teaspoon fennel seed
6 Cloves
6 ginger thick slices
2-3 orange peel (OPTIONAL)
Sauce
2 tablespoon canola oil
2-3 tablespoon light soy sauce
1-2 tablespoon dark soy sauce
1 tablespoon sesame oil
1 tablespoon Worcestershire sauce
1 cup shaoxing wine
water or enough to cover
DIRECTIONS
Parboil the pork hog in salted water to remove scums. Drain and dry with kitchen paper. Set aside.Next, in a wok, add the brown sugar and about half cup of water. Let the sugar syrup simmer until it turns into a thick syrup. Now add the pork hock and coat it with syrup. Continue cooking until the sugar is slightly caramelized. Remove pork with all the syrup and set aside.Clean the wok, heat the oil and add the ginger slices. Sauté for about 1 minute on medium heat. then add the aromatics. Stir about until the aromatic release it’s fragrance, then add the light and dark soy, sesame oil, Worcestershire sauce and shaoxing wine. Toss the pork and all its syrup into the wok. Let the sauce coat the meat and add the water to cover. Bring to boil, then turn down the heat to a low-simmer stirring occasionally. Simmer covered with lid until meat is tender approximately 3 hours)
Remove the pork hock and sieve the sauce to remove all the spices. Return the the sauce and hock to the wok.
Let the sauce reduce on medium high heat until the sauce caramelize into a thick sticky syrup.
Serve with blanched bok choy and rice.
