Red-Cooked Pork Hocks
These tender Red-Cooked Pork Hocks, or 紅燒豬腳, use a richly seasoned Chinese Master Sauce as the ‘red-cooking’ medium. The result is great served over rice.
Master Sauce, Pork Hocks, Red-Cooked
Chinese Master Sauce
a full pot
sliced into thin shreds
large stalk of Celery
cut into matchstick slices.
Blanch the Pork Hocks in salted boiling water for approximately two minutes, then rinse well under cold running water to remove detritus.
Simmer the Hocks in a pot of Master Sauce for two hours and remove.
When cooled, cut the meat and skin into bite-sized chunks, reserving the bone and any scraps for the Master Sauce, or other stocks.
Make a bed of onion and celery in a Casserole or Clay-Pot and place the Pork on top, scattering a little extra onion over it all.
Add enough of the Master Sauce to the Pot to almost cover the Pork, then bake in a 325-degree Fahrenheit for two hours.
Serve while hot.
Red-Cooked Pork Hocks https://sybaritica.me/red-cooked-pork-hocks/