Pork Hock with Sand Ginger

Name: Pork Hock with Sand Ginger
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 5 (~7500 g) Pork hock (singed over charcoal to remove bristles, then washed); 25 g Sand ginger (Amomum villosum); 5 g Sichuan peppercorn; 8 g Black cardamom (Tsao-ko); 5 g Star anise; 75 g Scallion; 100 g Ginger; 60 g Red yeast rice; 35 g Rock sugar; 15 g Fine salt; 50 g Shaoxing Hua Diao wine; 5000 g Water; 200 g Cooking oil

A Shandong-style braised pork trotter, singed and pan-fried, then simmered with sharen (Amomum) and other spices until the gravy thickens to a glossy finish.

1h 15m

Easy

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Ingredients

Pork hock (singed over charcoal to remove bristles, then washed) 5 (~7500 g)

Sand ginger (Amomum villosum) 25 g

Sichuan peppercorn 5 g

Black cardamom (Tsao-ko) 8 g

Star anise 5 g

Scallion 75 g

Ginger 100 g

Red yeast rice 60 g

Rock sugar 35 g

Fine salt 15 g

Shaoxing Hua Diao wine 50 g

Water 5000 g

Cooking oil 200 g

Instructions

Prep

Singe the pork hock over a charcoal fire to remove the bristles, then wash clean.

Pan-Fry

Heat a generous amount of oil in a wok over high heat, sauté the ginger and scallion until fragrant, then add the pork hock and pan-fry until golden brown.

Deglaze

Pour in the Shaoxing Hua Diao wine.

Braise

Add the water along with the sand ginger, Sichuan peppercorns, black cardamom, star anise, and red yeast rice. First bring to a boil over high heat, then reduce to low and simmer for about 45 minutes.

Season and Reduce

Once the liquid has reduced by more than half, add the rock sugar and fine salt. Cook over medium heat to reduce the sauce until it is glossy and thickened.