Taiwanese Braised Pork Hock

Taiwanese Braised Pork Hock

Pork hock is a favourite with the Taiwanese, and is often stewed with peanuts.
Serves 5

Ingredients:
2 kg (4 lb 6 oz) pork hock
Cooking oil, as needed
30 g (1 oz) spring onion, cut into 3-cm (1 1/4-in) lengths
2 knobs ginger, each about 2.5 cm (1 in), peeled
30 g (1 oz) garlic, peeled
1 red chilli
2 litres (64 fl oz / 8 cups) water

Seasoning:
100 ml (3 1/2 fl oz) rice wine
150 ml (5 fl oz) light soy sauce
1 Tbsp dark soy sauce
3 Tbsp thick soy sauce
30 g (1 oz) rock sugar
1/4 tsp ground white pepper
1 star anise

Directions:
1. Clean the pork hock. Boil a large pot of water and blanch the pork hock briefly to remove any impurities. Drain and rinse immediately with cold water. Pat dry and set aside.
2. Heat a little oil in a wok over low heat. Add the pork hock and cook until the skin turns a light golden colour. Remove and set aside.
3. Heat a little oil in a stockpot over medium heat. Add the spring onion, ginger, garlic and chilli and stir-fry until fragrant.
4. Add the pork hock and stir-fry for 1 minute.
5. Add the water and seasoning. Bring to a boil, then simmer over low heat for about 2 1/2 hours until the pork hock is cooked through and tender.
6. Garnish as desired and serve.
Note: Dry the pork hock before frying to prevent the oil from splattering.