A classic Chinese New Year centerpiece featuring tender pork hock braised until nearly cooked, then steamed to silky, melt-in-your-mouth perfection. The five-spice rub infuses the meat with warm aromatic notes while the double cooking method ensures incredible texture.
This traditional dish appears on tables during Chinese New Year celebrations as a symbol of prosperity and abundance. The pork hock represents wealth and good fortune.
Place the pork hock in a large pot and cover with cold water. Bring to a boil over high heat and let it bubble for 5 minutes to remove impurities. Drain and rinse clean. Once cool enough to handle, carefully remove the bone while keeping the meat intact.
Rub the five-spice powder generously all over the interior and exterior of the deboned hock. Roll the meat tightly and secure with kitchen twine or hemp rope. This helps maintain shape during cooking and ensures even flavor distribution.
In a large pot, combine the chicken stock, soy sauce, Shaoxing wine, sugar, star anise, and a pinch of salt. Submerge the tied hock in the liquid. Bring to a gentle boil, then reduce heat to low and simmer covered for about 1.5 hours until the meat is tender but still holds its shape (about 90% done).
Remove the hock from the braising liquid. Carefully untie and place the meat in a deep heatproof bowl. Strain some of the braising liquid over the top. Steam in a wok or steamer for 30-40 minutes until the meat becomes incredibly soft and the skin turns a beautiful glossy brown.
Carefully transfer the steamed hock to a serving platter. The meat should fall apart at the touch of a chopstick. Spoon a little of the concentrated braising liquid over the top and garnish with steamed greens. Serve hot as the centerpiece of your meal.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
