TRADITIONAL TAIWANESE BRAISED PORK HOCK

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Taiwanese Braised Pork Hock symbolizes “forwardness,” eating Pork Hock on your birthday or Lunar New Year brings prosperity, progress, and lots of good luck in the new year! It is also incredibly delicious! The Pork Hock is cooked until fork tender and packed with umami flavor. Taiwanese Braised Pork Hock served with long thin noodles to symbolize good health and long life.

Pork Hock is less weighty and greasy and is loaded with collagen. Pork Hock is a well known dish in Asia that individuals eat for decent, young looking skin! You realize your Pork Hock is braised effectively when your lips are remained together after supper from all that collagen!
I generally make a point to heat up the pork for 5-8 minutes prior to depleting and flushing it with cold water. Clean the pork to get out all the blood and soil prior to adding it to the moment pot to cook. This straightforward advance will permit the sauce it is unadulterated and pork to be more flavourful.
I’m utilizing an Instant Pot today to save time; in any case, on the off chance that you don’t have an Instant Pot, you can add an additional 2 cups of water and cook on the oven for 1 extra hour on medium-low warmth.

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Today is my BIRTHDAY, and I will show you how to make Traditional Taiwanese Braised Pork Hock, which brings good luck year after year. Taiwanese Braised Pork Hock symbolizes “forwardness,” eating Pork Hock on your birthday or Lunar New Year brings prosperity, progress, and lots of good luck in the new year! It is also incredibly delicious! The Pork Hock is cooked until fork tender and packed with umami flavor. Taiwanese Braised Pork Hock served with long thin noodles to symbolize good health and long life.

  • Prep Time 10 mins
  • Active Time 45 mins
  • Course: Main Course

INGREDIENTS

  • 3 lb Pork Hock
  • ½ cup of Soy Sauce
  • ½ cup of Dark Soy Sauce
  • 3 tbsp Oyster Sauce
  • 4 Star Anise
  • 1 small Cinnamon Stick
  • 10 cloves of Garlic
  • 4 slices of Ginger
  • 3 stocks of Green Onion
  • ¼ cup of Chinese Cooking Wine optional
  • 4 tbsp of Brown Sugar or Rock Sugar
  • 2 cup of Water

INSTRUCTIONS

  1. In a pot, add in pork hock and fill the pot with water. Turn the heat up to medium-high and once it starts simmering, let it boil for 5-8 minutes or until the water is no longer red. Drain the pork and scrub clean with cold water.
  2. In the Instant Pot, add in pork, soy sauce, dark soy sauce, star anise, garlic, cinnamon stick, ginger, green onion, Chinese cooking wine, brown sugar, and water. Put the lid on to pressure cook for 45 minutes. If you like it extra soft, let it natural release instead.
  3. In the meantime, prepare the side you want to eat the braised pork hock with, whether rice or noodles. Enjoy!
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NOTES

  • I am using an Instant Pot today to save time; however, if you do not have an Instant Pot, you can add 2 extra cups of water and cook on the stove for an additional 1 hour on medium-low heat.
  • One of the most important steps when preparing Taiwanese Braised Pork Hock is cleaning the pork. I always make sure to boil the pork for 5-8 minutes before draining and rinsing it with cold water. Scrub the pork to get out all the blood and dirt before adding it to the instant pot to cook. This simple step will allow the sauce it is pure and pork to be more flavourful.
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