Dark Rock Seasoning

Dark Rock Seasoning

Ingredients:
100 ml (31/2 fl oz) rice wine
150 ml (5 fl oz) light soy sauce
2 Tbsp thick soy sauce
1 Tbsp dark soy sauce
30 g (1 oz) rock sugar

Directions:
A pinch of ground white pepper
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(cid:16663)(cid:24204)(cid:21395)
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Serves 5
Pork hock is a favourite with the Taiwanese, with the added benefit of the collagen being good for
the skin. It is also widely believed that pork hock stewed with peanuts will help lactating mothers
increase their milk supply. I tried it once after I gave birth, but it did not work for me, as I did not
consume it regularly. Many Taiwanese swear by it though.
2 kg (4 lb 6 oz) pork hock 1. Clean the pork hock. Boil a large pot of water and blanch
Cooking oil, as needed the pork hock briefly to remove any impurities. Drain and
rinse immediately with cold water. Pat dry and set aside.
30 g (1 oz) spring onion, cut into
3-cm (11/4 -in) lengths
2. Heat a little oil in a wok over low heat. Add the pork hock
2 knobs ginger, each about 2.5 cm and cook until the skin turns a light golden colour. Remove
(1 in), peeled
and set aside.
30 g (1 oz) garlic, peeled
3. Heat a little oil in a stockpot over medium heat. Add the
1 red chilli
spring onion, ginger, garlic and chilli and stir-fry until
2 litres (64 fl oz / 8 cups) water fragrant.
4. Add the pork hock and stir-fry for 1 minute.
Seasoning
100 ml (31/2 fl oz) rice wine 5. Add the water and seasoning. Bring to a boil, then simmer
over low heat for about 21/ hours until the pork hock is
150 ml (5 fl oz) light soy sauce 2
cooked through and tender.