People that like this eat it for the soft cartilage, skin, and delicious lean meat. Other people are just freaked out and refuse to try it. Other people try it but can’t enjoy it because it’s pig hock for pete’s sake.
There are few people who genuinely dislike it for non-prejudicial reasons. The luscious salty-sweet soy braise will win you, and even if it doesn’t, you will only have invested a tiny amount of money, this being one of the cheapest cuts of pork out there. At worst, try the lean meat first, it’ll be so good you won’t feel bad if you just can’t acquire a taste for the skin.
It’s all connective tissue and not that much fat, I swear!
- Some amount of pork hock, rinsed
- 4 parts shao xing rice cooking wine
- 3 parts light soy sauce
- 2 parts brown sugar
- 1 part water or chicken broth
- 1 star anise and per 2 cups of liquid
- 1 cinnamon stick per 4 cups of liquid
- 2 tsp Si Chuan peppercorns, preferably, or regular peppercorns per 4 cups liquid
- Parboil the hocks for 20 min to remove impurities.
- Make enough braising liquid to cover the pork hocks at least ¾ of the way.
- Place all components in slow cooker and cook on low for 6 hours, or until the skin is completely soft and meat is falling off bone
- Turn pork hocks occasionally for even sauce absorption. Serve with rice or noodles with braising liquid.