# Soy Marinade Boneless Pork Hocks 滷水去骨元蹄

Cuisine: chinese · Time: 150 minutes · Servings: 4

## Ingredients

- 2  Boneless pork hocks (, approx. 1100 g (skin on))
- 6 slices Ginger
- 1 stock Green onion (, flattened)
- 2 tsp Salt
- 6 cloves Garlic (, rough chopped or leave whole)
- 2  Shallots (, rough chopped or leave whole)
- 1 tbsp Oil
- 2  Star anise
- 4  Bay leaves
- 1  Small cinnamon stick
- ½ c Light soy sauce
- ½ c Dark soy sauce
- 2 tbsp Shaoxing wine
- ½ tsp White pepper powder
- 40 g Rock sugar
- 1 L Water
- 2 tsp Cornstarch (for slurry)
- 1 tbsp Water (for slurry)

## Steps

1. Remove hairs still on the skin of the ham hocks
2. Roll the ham hocks with skin side out and tie it together with butcher string  The tighter you can tie it, the nicer your cross-sections will look.  The ends will be a bit messy, but they make a good snack while you assemble your dish at the end!
3. Bring some water to a boil.  The water should be abundant enough so that when you put your ham hocks in, it won’t bring the temperature down by too much.
4. Add 2 tsp salt, 2 slices of ginger and the green onions to the water
5. When the water boils, put the ham hocks in.  Let it parboil for 15 minutes.  During the 15 minutes, when the water starts to boil again, turn the heat down to medium
6. Remove the ham hocks and submerse in some ice water or cold water for 2 minutes.  Remove from water and let it rest
7. Prepare braising liquid by adding 1 tbsp oil to a pot.  Add 4 slices ginger, 6 cloves garlic, 2 shallots and fry until aromatic
8. Add ½ c light soy sauce, ½ c dark soy sauce, 2 tbsp Shaoxing wine, ½ tsp white pepper powder, 40 g rock sugar, 2 star anise, 4 bay leaves and a small cinnamon stick
9. Add ham hocks and approx. 1 L of water (the water should cover the ham hocks)
10. Bring the mixture to a boil and then reduce the temperature to low.  Braise for 2 hours.  Stir occasionally
11. Remove the ham hocks and let cool
12. Remove butcher’s string and slice to your desired thickness
13. Arrange on serving dish
14. Take approx. 1 cup of the braising liquid and put into a pot.  Bring to a boil.  Lower heat to low
15. Taste the braising liquid and make adjustments.  Add salt and/or sugar if necessary
16. Combine 2 tsp cornstarch and 1 tbsp water.  Mix well and slowly add to the pot.  Stir until thickened
17. Pour the sauce onto the sliced ham hocks
18. Serve

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Source: auntieemily — https://auntieemily.com/soy-marinade-boneless-pork-hocks/
Page: https://findfood.fun/vi/recipes/7341
Language: en (requested translation unavailable)