BRAISED PORK HOCK
Serves 5
Pork hock is a favourite with the Taiwanese, with the added benefit of the collagen being good for
the skin. It is also widely believed that pork hock stewed with peanuts will help lactating mothers
increase their milk supply. I tried it once after I gave birth, but it did not work for me, as I did not
consume it regularly. Many Taiwanese swear by it though.
2 kg (4 lb 6 oz) pork hock
Cooking oil, as needed
30 g (1 oz) spring onion, cut into
3-cm (11
/4 -in) lengths
2 knobs ginger, each about 2.5 cm
(1 in), peeled
30 g (1 oz) garlic, peeled
1 red chilli
2 litres (64 fl oz / 8 cups) water
Seasoning
100 ml (31
/2 fl oz) rice wine
150 ml (5 fl oz) light soy sauce
1 Tbsp dark soy sauce
3 Tbsp thick soy sauce
30 g (1 oz) rock sugar
1
/4 tsp ground white pepper
1 star anise
1. Clean the pork hock. Boil a large pot of water and blanch
the pork hock briefly to remove any impurities. Drain and
rinse immediately with cold water. Pat dry and set aside.
2. Heat a little oil in a wok over low heat. Add the pork hock
and cook until the skin turns a light golden colour. Remove
and set aside.
3. Heat a little oil in a stockpot over medium heat. Add the
spring onion, ginger, garlic and chilli and stir-fry until
fragrant.
4. Add the pork hock and stir-fry for 1 minute.
5. Add the water and seasoning. Bring to a boil, then simmer
over low heat for about 21
/2 hours until the pork hock is
cooked through and tender.
6. Garnish as desired and serve
Note: Dry the pork hock before frying to prevent the oil from
splattering. If the oil splatters, it might burn your skin.
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