Rock sugar pork hock

Rock sugar pork hock

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Red cooking is a method of slow braising that is famous in and around the region of Shanghai. The ‘red’ in the title comes from the pork hock being cooked in soy sauce and sugar (in this case, rock sugar). The slow cooking renders the pork so meltingly soft that you should be able to eat it with a pair of chopsticks. Whatever you do, make sure you eat the skin and fat — it’s all part of the textural adventure.

Ingredients

Quantity Ingredient
1 x 1.8kg pork hock
120g rock sugar
5 cm piece ginger, peeled and finely sliced
6 spring onions, roughly chopped
250ml shaoxing rice wine
200ml light soy sauce
200ml black rice vinegar

Method

  1. Put the pork hock into a large, heavy-based saucepan and cover with cold water. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 10 minutes. Drain the pork, rinse under cold water and drain again.
  2. Pound the rock sugar in a mortar using the pestle, or wrap it in a tea towel and pound it with a rolling pin until roughly crushed. Return the hock to the cleaned saucepan, then add the sugar and the remaining ingredients. Top up with 750 ml water, or enough to just cover the pork. Bring to the boil over a high heat, then reduce the heat to medium–low and simmer for 2½–3 hours, skimming the fat off the surface every 30 minutes or as required, until the hock is fork tender (turn the pork over every 30 minutes to ensure it cooks evenly). Keep an eye on the liquid and top it up with water if it gets too low. Transfer the pork to a platter, strain over some of the braising liquid and serve with rice and a bowl of wok-fried greens.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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