Pot-Roasted Pork Hock

Name: Pot-Roasted Pork Hock
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 500 g Pork front hock (skin-on, deboned); 10 g Soy sauce; 15 g Shaoxing wine; 15 g Ginger slices; 100 g Eggs (2); 50 g Wet starch; 2500 g Peanut oil (actual consumption about to taste); to taste Scallion segments; to taste Sichuan peppercorn powder (sprinkled on the finished dish); to taste Sweet bean sauce (for dipping); to taste Sichuan peppercorn salt (for dipping)

A traditional Shandong (Lu) cuisine dish with a golden color, crispy outside yet tender inside, and a dry, fragrant finish with no sauce.

1h 20m

Easy

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Ingredients

Pork front hock (skin-on, deboned) 500 g

Soy sauce 10 g

Shaoxing wine 15 g

Ginger slices 15 g

Eggs (2) 100 g

Wet starch 50 g

Peanut oil (actual consumption about to taste) 2500 g

Scallion segments to taste

Sichuan peppercorn powder (sprinkled on the finished dish) to taste

Sweet bean sauce (for dipping) to taste

Sichuan peppercorn salt (for dipping) to taste

Instructions

Blanching

Place the hock in a pot of water, blanch over high heat and rinse clean. Cut into 1.5 cm thick large slices, arrange skin-side down in a container, add soy sauce, Shaoxing wine, scallion segments, and ginger slices, then steam until cooked. Remove and drain off the liquid.

Mixing the batter

Combine wet starch, eggs, Shaoxing wine, and soy sauce to make a batter.

Coating

Spread half the batter evenly on a flat plate, place the hock skin-side down on top of the batter, then pour the remaining batter evenly over the hock.

Deep-frying

Heat a wok over the flame, add oil and heat to 70% hot (175°C). Over low heat, slide the battered hock into the oil and fry until a shell forms, then remove. Reheat the oil over high heat until it reaches 80% hot (about 200°C), then move to low heat and fry until the surface of the hock is golden yellow with a cooked inside and crispy outside. Remove and drain the oil.

Plating

Cut into pieces with a knife and arrange on a plate, sprinkle Sichuan peppercorn powder on top. Serve with a small dish of 3 cm long scallion segments, and small dishes each of sweet bean sauce and Sichuan peppercorn salt for dipping.