Oven-Roasted Pork Braised with Camel Hoof

Name: Oven-Roasted Pork Braised with Camel Hoof
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Ingredients: 300 g Water-soaked camel hoof (scored in a crosshatch pattern, then sliced diagonally into strips); 500 g Pork belly (with skin, marinated then air-dried 3-4 hours, roasted 1 hour); 250 g Old hen (in pieces, for making broth); 250 g Fatty duck (in pieces, for making broth); 10 g Sugar; 10 g Salt; 15 g Cooking wine; 5 g Starch (for thickening); 25 g Green onion (segments and minced, used separately); 25 g Ginger (chunks and minced, used separately); 10 g Soy sauce (for marinating the meat); 10 g (roasted) Sesame seeds (roasted, sprinkled on the finished dish); 10 g Chili sauce (for marinating the meat)

This Korean-style dish braises camel paws, pork belly, old laying hen, and fat duck together, offering a rich, aromatic, fall-apart tender texture and a bold, spicy, sticky, fragrant flavor.

4h 45m

Easy

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Oven-Roasted Pork Braised with Camel Hoof

Ingredients

Water-soaked camel hoof (scored in a crosshatch pattern, then sliced diagonally into strips) 300 g

Pork belly (with skin, marinated then air-dried 3-4 hours, roasted 1 hour) 500 g

Old hen (in pieces, for making broth) 250 g

Fatty duck (in pieces, for making broth) 250 g

Sugar 10 g

Salt 10 g

Cooking wine 15 g

Starch (for thickening) 5 g

Green onion (segments and minced, used separately) 25 g

Ginger (chunks and minced, used separately) 25 g

Soy sauce (for marinating the meat) 10 g

Sesame seeds (roasted, sprinkled on the finished dish) 10 g (roasted)

Chili sauce (for marinating the meat) 10 g

Instructions

Cook Chicken-Duck Broth

Wash the old hen pieces and fatty duck pieces, add green onion segments and ginger chunks with water, and simmer over low heat to produce 750 ml of chicken-duck broth.

Prepare the Camel Hoof

Score the soaked camel hoof in a crosshatch pattern, then slice diagonally into strips. Blanch once with boiling water, then blanch once again with 250 ml of the chicken-duck broth.

Prepare the Pork Belly

Marinate the pork belly (with skin) with soy sauce, chili sauce, cooking wine, salt, minced green onion, and minced ginger. Before marinating, pierce the meat several times with an iron fork to help the flavors penetrate. Then hang in a ventilated place to air-dry for 3-4 hours, then place in a roasting oven and hang-roast for about 1 hour. Remove, cut into 5 mm thick, 3 cm wide, 4 cm long pieces, place in a wok and stir-fry briefly so both sides of the meat are evenly colored. Then add a small amount of chicken-duck broth and steam for about 30 minutes.

Braise and Finish

Place the remaining 500 ml of chicken-duck broth in a soup pot, then add the camel hoof and the oven-roasted pork. Cook over high heat for 5 minutes, add sugar, salt, cooking wine, add cornstarch slurry to thicken into a rich sauce, sprinkle with roasted sesame seeds, remove from heat, plate, and serve.