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.
Servings: 4 as one dish in a Chinese meal
Ingredients
- 4 Pork Hocks
- Chinese Master Sauce a full pot
- 1 small Onion sliced into thin shreds
- 1 large stalk of Celery cut into matchstick slices.
Instructions
- 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.