Sesame Powder Pork Hock (Ma Fen Zhou Zi)

Name: Sesame Powder Pork Hock (Ma Fen Zhou Zi)
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Ingredients: 500 g Pork hock (scrubbed clean, boiled until 80% cooked, then cut into pieces); 50 g Walnut kernels; 20 g Edamame (original text says white beans, but the steps mention edamame, likely edamame/green soybeans); 15 g Cucumber (shredded); 10 g Scallion; 5 g Sichuan pepper (fresh Sichuan pepper, blanched in boiling water then flattened); 10 g Shaoxing wine; 4 g Refined salt; 2 g Ginger (extract juice); 2 g Sesame paste; 3 g Vinegar; 5 g Garlic (minced)

Silky and tender sesame jelly, glistening braising liquid, fall-apart pork hock meat — rich yet never greasy. Best enjoyed in summer.

2h 15m

Easy

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Sesame Powder Pork Hock (Ma Fen Zhou Zi)

Ingredients

Pork hock (scrubbed clean, boiled until 80% cooked, then cut into pieces) 500 g

Walnut kernels 50 g

Edamame (original text says white beans, but the steps mention edamame, likely edamame/green soybeans) 20 g

Cucumber (shredded) 15 g

Scallion 10 g

Sichuan pepper (fresh Sichuan pepper, blanched in boiling water then flattened) 5 g

Shaoxing wine 10 g

Refined salt 4 g

Ginger (extract juice) 2 g

Sesame paste 2 g

Vinegar 3 g

Garlic (minced) 5 g

Instructions

Step 1

Scrape and clean the pork hock thoroughly, place it in a pot and boil until about 80% cooked. Remove and cut into pieces 4.5 cm long, 2 cm wide, and 1 cm thick.

Step 2

Place the meat pieces in a pot, add scallion-Sichuan pepper, Shaoxing wine, and refined salt, and bring to a boil over high heat. Slowly pour in wet mung bean starch and sesame paste while stirring continuously. Once it boils, pour into a bowl, let cool, then refrigerate until set into sesame powder. Cut into diamond-shaped pieces.

Step 3

In a wok, add clear broth and refined salt, bring to a boil and thicken with cornstarch. Then add scallion-Sichuan pepper, Shaoxing wine, ginger juice, and scallion oil, mix well to make the "White Jade Marinade". Cool and set aside.

Step 4

Mix sesame paste, clear broth, refined salt, and vinegar-garlic paste into a smooth paste. Spread evenly over the pork hock pieces. Toss the pork hock with the prepared sesame powder and arrange on a plate. Top with walnut kernels, edamame, and shredded cucumber. Blanch fresh Sichuan pepper in boiling water, flatten, and place in the center. Pour the "White Jade Marinade" over the top to serve.