Red-Braised Pork Hock
A classic comfort dish featuring tender, succulent pork hock slowly braised in a rich, glossy soy-based sauce. The meat becomes melt-in-your-mouth tender while the sauce develops deep, caramelized flavors from the caramelized sugar.
Story
This traditional red-braised pork hock is a beloved dish in Chinese home cooking. The key is patience—low and slow cooking transforms tough connective tissue into silky gelatin, while the caramelized sugar gives the sauce its signature amber glow.
Ingredients
Pork hock (about 2 lbs/1 kg)
1 piece
Rock sugar or brown sugar
3 tablespoons
Soy sauce
4 tablespoons
Dark soy sauce
2 tablespoons
Shaoxing wine
3 tablespoons
Ginger
4 slices
Garlic
3 cloves, smashed
Star anise
2 pieces
Cinnamon stick
1 small piece
Vegetable oil
3 tablespoons
Green onions for garnish
2 stalks
Instructions
1
Prepare and blanch the pork
Scrub the pork hock thoroughly under running water to remove any debris. If needed, use a torch or kitchen shears to singe off any remaining hairs. Place the hock in a large pot, cover with cold water, and bring to a boil. Let it cook for 15 minutes to draw out impurities. Remove, rinse, and pat completely dry with paper towels.
2
Caramelize the sugar
Heat oil in a wide, heavy-bottomed pot over medium-low heat. Add the rock sugar and stir continuously until it melts and turns a deep amber color, about 5-7 minutes. Watch carefully—once it turns brown and starts to bubble, work quickly.
3
Sear the hock
Carefully place the dried pork hock into the caramelized sugar. It will sizzle vigorously. Rotate the hock to coat all sides with the caramel, about 3-4 minutes total. The surface should turn a gorgeous mahogany brown.
4
Build the braising liquid
Add the soy sauce, dark soy sauce, Shaoxing wine, ginger, garlic, star anise, and cinnamon to the pot. Stir to combine. Pour in enough hot water to cover about 80% of the pork hock—about 4 cups. Bring to a gentle boil.
5
Braise until tender
Reduce heat to low, cover the pot, and simmer for 2 to 2½ hours. Flip the hock halfway through. The sauce should bubble gently—not vigorously. The meat is done when you can easily pierce it with a fork and the sauce has thickened to a glossy coating.
6
Reduce and serve
If the sauce is too thin, remove the hock and reduce the liquid over high heat until it coats the back of a spoon. Place the hock on a serving plate, spoon the reduced sauce over top, and garnish with sliced green onions. Serve hot with steamed rice.
