Sea Cucumber with Pork Hock

Name: Sea Cucumber with Pork Hock
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 500 g Sea cucumber, water-soaked (split lengthwise into pieces); 800 g Pork hock with skin on; 400 g Peanut oil; 15 g Refined salt; 12 g Ginger (sliced thinly); 6 g Scallion (cut into 3 cm long segments); 5 g Sichuan peppercorns; 5 g Star anise; 3 g Cinnamon bark; 25 g Soy sauce; 250 g Clear broth; 35 g Shaoxing wine; 65 g White sugar; 25 g Dry starch

A classic Shandong dish braising sea cucumber with pork hock to a rich red color. The pork is tender yet not greasy, and the sea cucumber is soft and silky.

2h 25m

Easy

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Ingredients

Sea cucumber, water-soaked (split lengthwise into pieces) 500 g

Pork hock with skin on 800 g

Peanut oil 400 g

Refined salt 15 g

Ginger (sliced thinly) 12 g

Scallion (cut into 3 cm long segments) 6 g

Sichuan peppercorns 5 g

Star anise 5 g

Cinnamon bark 3 g

Soy sauce 25 g

Clear broth 250 g

Shaoxing wine 35 g

White sugar 65 g

Dry starch 25 g

Instructions

Prepare the Sea Cucumber and Aromatics

Split the sea cucumber lengthwise into pieces, blanch in boiling water, then remove and drain thoroughly. Cut the scallion into 3 cm segments and slice the ginger thinly.

Boil the Pork Hock

Wash the pork hock, char the outer skin over an open flame, then soak in warm water briefly. Use a knife to scrape off the charred skin. Place the hock in a pot, add water to cover, bring to a boil over high heat, skim off the foam, then reduce to low heat and simmer until cooked through. Remove and debone.

Fry the Pork and Sea Cucumber

Add peanut oil to a wok and heat over high heat until about 80% hot (around 200°C). Add the pork hock and fry until golden, then remove. When the oil cools to about 70% hot (around 175°C), add the sea cucumber and quickly pass through the oil, then remove and drain.

Steam the Pork Hock

Place the pork meat skin-side down in a large bowl (score a 2 cm crosshatch pattern into the meat without piercing the skin). Add the scallion segments, Sichuan peppercorns, ginger slices, star anise, cinnamon bark, clear broth, soy sauce, refined salt, and Shaoxing wine. Steam until fork-tender. First pour off the broth into a bowl and pick out the aromatics, then invert the pork onto a soup platter.

Make the Sauce and Pour Over

Leave a small amount of oil in the wok and heat over high heat to about 70% hot (around 175°C). Add the scallion segments and fry until golden. Add the soy sauce, reserved broth from the bowl, refined salt, white sugar, sea cucumber, Shaoxing wine, and clear broth. Bring to a boil, thicken with a starch slurry, drizzle with Sichuan peppercorn oil, then pour over the pork hock to serve.