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The Ultimate Pork Hock | MasterClass | Authentic Restaurant Recipes

Name: The Ultimate Pork Hock | MasterClass | Authentic Restaurant Recipes
Prep time: 7 hr 50 min
Cook time: 3 hr
Total time: 10 h 50 min
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 2½ lb. Pork hock; 2 oz. Shanghai bok choy core; 2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water); For Blanching; 2 qt. Water; 4 Stalks Green onion; 4 Slices Ginger, sliced; 1 tbsp. Shaoxing wine; For Braising; 1 tbsp. Light soy sauce; 10 Leaves Reed leaves; 10 Leaves Water; 1 cup Shaoxing wine; 1 cup Crystal sugar; 1/4 cup Light soy sauce; 2 tsp. Red yeast rice powder; 2 Stalks Cinnamon; 2 Counts Star anise; 1 tsp. Salt

Chef John Zhang

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The Ultimate Pork Hock | MasterClass | Authentic Restaurant Recipes

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Learn how to cook a pork hock from Chef John. A finely cooked hock, deep-fried and tasted with soy sauce, reed leaves, ginger, star anise, and cinnamon, it is perfectly spicy, delicious meat for a dinner.

Recipe

PRE TIME: 7 hr 50 min

COOKING TIME: 3 hr

TOTAL TIME: 10 hr 50 min

4 SERVING

Ingredients:

2½ lb. Pork hock
2 oz. Shanghai bok choy core
2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)
For Blanching
2 qt. Water
4 Stalks Green onion
4 Slices Ginger, sliced
1 tbsp. Shaoxing wine
For Braising
1 tbsp. Light soy sauce
10 Leaves Reed leaves
10 Leaves Water
1 cup Shaoxing wine
1 cup Crystal sugar
1/4 cup Light soy sauce
2 tsp. Red yeast rice powder
2 Stalks Cinnamon
2 Counts Star anise
1 tsp. Salt

Directions:

Remove the hair by using a torch lighter. Wash it clean.

Blanching: Add 2.5qt water to a large pot. Bring it to a boil over high heat. Add the pork hock, green onion, ginger slices, and Shaoxing wine. Turn the heat to low. Cook for 30 minutes until tighten up. Remove it from the pot.

Poke holes over the entire honk to make the pork skin easily wrinkle and crispier. Rub light soy sauce over the entire honk for coloring.

Turn the heat to high, bring 2qt cooking oil to 400-420°F/200-220°C in a wok. Deep fry the honk until golden. Note: Be careful when deep-frying the honk. The oil may splatter all over. Please cover with a lid for your safety.

Soak the honk in ice-cold water for at least 6 hours. It is best to soak it overnight. Note: must submerge the honk in the ice-cold water. Must put it in the fridge. Thus, it will become soft and wrinkle when braised. The meat will taste better.

Turn the heat to high, line bamboo leaves on the bottom of a pan, add 2.5 qt water, the pork honk, Shaoxing cooking wine, rock sugar, light soy sauce, and red yeast powder. Cover the lid. Cook over low heat for 2-2.5 hours.

Remove the honk for the pan. Turn the heat to high. When the sauce becomes thicker, add potato slurry to thicken until desired consistency.

The pork honk is soft and deboned, but without losing its shape. The rich soy sauce taste doesn't overwhelm the delicious meaty flavor. Place the honk on a plate, drizzle the sauce on top; serve together with some green vegetables.