May 4, 2012

Chinese Pork Hock

This is a very hearty Asian dish that was cooked in a slow cooker for a more tender meat.  I like most of my dish slow-cooked because I don't really have to be there while it's cooking.  And the result always come out like it was cooked with TLC.  They were never overdone. And truth to be told, I'm quite addicted to my crockpot.

Pork Hocks, also known as knuckles or ham hocks.  It is the ankle of the pig.  I know that most people would prefer eating just the meaty part of a pork or beef.  But they're missing the yummy parts. The hocks, when cooked really well, is one part that is quite appetizing to eat. So we generally allow 1 hock per person, for portion control.  And we only serve this occasionally, not for daily or weekly consumption, considering the fats layering the meat there.

I suggest for people who are not keen to eat meats with layered fats to drink tea while eating it or after.  This will help with digestion and flushing all the extra oils from it, though this does not taste oily in any way.

Slow-Cooked Chinese Pork Hock Recipe

1 lb pork hock, cut into 3-4 pieces
1/2 cup vinegar
1/4 cup soysauce
1/4 cup brown sugar or 1 sugar bar
2-3 bayleaf
2-3 star anise
2 cloves garlic, crushed
4-5 Shitake Mushrooms, soaked and softened (optional)*
1/2 cup dried banana blossom, soaked in water to soften (optional)*

Wash pork hock very well, then put in your crockpot.
Add all ingredients in, topping it with the banana blossom.
Set crockpot in high for 2 hours, then reduce to low for another 2 hours or till the hocks are tender enough that the meat slightly separates from its bone.
Serve warm with rice.

*Choose between dried banana blossom and shiitake mushrooms only. They give off different flavor, yet both very savory.
I hope you enjoy this dish. Let me know how you love it.
Happy Cooking!

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