财元心开Braised Pork Hock With Spice And Herbs



This is a Chinese New Year dish that I cook twice this year, it is not only looks pretty and presentable, most important of all, the ingredients are simple and also very easy to cook.  I cook this using pressure cooker and it cut down the cooking time greatly. The original recipes call for trotter, but I prefer using pork hock instead because it is more meaty and have lots of collegen which is a  key to keep your skin youthful and wrinkle free☺️

Method: easy

Serve: 4-5

Cooking time: 2 hour 20 min

Ingredients:

1 pork hock, about 1 kg

1 tablespoon oil

1 piece ginger

3 star anise

5 stalk spring onion

200g blanched choy sum or any vegetable of your choice

Seasoning:

3 tablespoon light soy sauce

2 tablespoon oyster sauce

1 tablespoon dark soy sauce

2 tablespoon sugar

1000ml water

1 tablespoon tapioca flour water for thickening

Method:

Blanch pork hock in boiling water for 10 min, dish and drain

Heat up oil and sauté ginger, star anise and spring onion until aromatic

Add in seasoning, pork hock and bring to boil

Lower the heat and simmer for 2 hours or till meat is tender

Place pork hock onto a serving platter and arrange blanched choy sum around 

Bring gravy to boil again and thicken with tapioca water

Pour gravy over pork hock and serve   

Note: I cook this in pressure cooker, when 2nd indicated goes up, reduce heat and simmer for 20min then off

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