Braised Pork Hock with Preserved Mustard Greens

Name: Braised Pork Hock with Preserved Mustard Greens
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Ingredients: 300g pork hock; 200g preserved mustard greens (washed, soaked in hot water to remove salt); 2 ginkgo nuts; 50g star anise (possibly a transcription error); 1 piece cinnamon bark (possibly a transcription error for the unit); to taste stock; a pinch rock sugar; a pinch lard; a pinch soy sauce; a pinch syrup

A Cantonese home-style braise featuring pork knuckle and preserved mustard greens, slow-cooked until tender and richly flavored.

1h 40m

Easy

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Braised Pork Hock with Preserved Mustard Greens

Ingredients

pork hock 300g

preserved mustard greens (washed, soaked in hot water to remove salt) 200g

ginkgo nuts 2

star anise (possibly a transcription error) 50g

cinnamon bark (possibly a transcription error for the unit) 1 piece

stock to taste

rock sugar a pinch

lard a pinch

soy sauce a pinch

syrup a pinch

Instructions

Prepare preserved mustard greens

Wash the preserved mustard greens and soak them in hot water to remove the salt (until they are no longer too salty). Then add stock, rock sugar, and a small amount of lard, and simmer for 30 minutes until the greens become soft.

Braise pork hock

Braise the pork hock together with soy sauce, syrup, ginkgo nuts, star anise, and cinnamon bark over low heat for 45 minutes until the pork hock is tender and flavorful.