Pressure Cooker Braised Pork Hock 萬巒豬腳
User Reviews
5
Pressure Cooker Braised Pork Hock 萬巒豬腳
Description
This recipe begins by boiling pork hock pieces briefly to clean and remove excess fat, which helps achieve a firmer, bouncy skin texture after cooking. The pork is then pressure cooked with master stock, a flavorful liquid base, for 20 to 30 minutes under high pressure to break down connective tissue, producing tender meat.
After cooking, the pork pieces are marinated in strained master stock for at least an hour, allowing them to soak up additional flavor. The garlic dipping sauce is made by combining minced garlic, master stock, and a small amount of sugar, providing a rich and balanced complement to the pork’s savory taste.
This dish is typically served as a flavorful, tender main or shared plate, where the tender skin and juicy meat are enjoyed alongside the garlicky sauce.
According to the notes, rinsing the meat after the initial boil improves skin texture. The total cooking time in the recipe excludes marinating, emphasizing that marination enhances the flavor and texture. The recipe also invites feedback from cooks who try it.
Ingredients
- 2 pounds pork hock pieces 1.5 inches in thickness
- 1 ½ cup master stock
Garlic Dipping Sauce
- 2 tablespoons garlic , minced
- 60 ml master stock (see above tips section for simplified version)
- ¼ teaspoon sugar
Instructions
- Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork hock for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups or cook in master stock with pork hock or any other bones and meat.
- Pressure Cook Pork Hock: Add the pork hock and 1.5 cup of master stock (see above tips section for simplified version) into the pressure cooker. Close the lid and pressure cook at High Pressure for 20 minutes (For more tender results: use High Pressure for 30 minutes), and full Natural Release (roughly 15 - 20 minutes). Turn off the heat. Open the lid carefully.
- Marinate Pork Hock: place the pork hock pieces in a smaller bowl, pour the master stock through a strainer and fully submerge the pork hock pieces in the master stock for at least 1 hour.
- Make Garlic Sauce: Mix 2 tablespoons of minced garlic, 60 ml of master stock and ¼ teaspoon of sugar together. Taste and add more sugar if necessary.
- Serve: This dish is best served at room temperature. Slice the pork hock into thin slices and serve with the garlic sauce. Enjoy~
Notes
- Rinsing the pork hock after initial boiling helps achieve a bouncy skin texture.
- The total cooking time excludes marinating, which should be at least 1 hour for flavor absorption.
- Master stock preparation tips can be found in the accompanying tips section for simplified versions.
- Consider rating and providing feedback on the recipe after trying it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 2g | 1% |
| Protein | 49g | 98% |
| Fat | 40g | 62% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 190mg | 63% |
| Sodium | 437mg | 18% |
| Potassium | 657mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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