Name: Slow Braised Ham Hock in Yellow Bean Sauce, White Pepper & Five-Spice (五香元蹄)
Yield: Serves 5–6
Cuisine: Chinese
Ingredients: 1 tablespoon dark soy sauce; 3 tablespoons yellow bean sauce; 2 tablespoons sugar; 2 tablespoons whole black peppercorns; 1 bay leaf; 500 ml (18 fl oz/2 cups) chicken stock; 2 tablespoons vegetable oil; 500 ml–1 litre (18 fl oz–1¾ pints/2–4 cups) hot water; 2 teaspoons cornflour (cornstarch), mixed with 3 tablespoons water; 3 tablespoons Chingkiang black rice vinegar; 1 cinnamon stick; 2 tablespoons light soy sauce; 1 star anise; ½ a leek; 1 red onion; 1 teaspoon salt; ½ teaspoon white pepper; ¼ teaspoon five-spice; 1 kg (2 lb 4 oz) ham hock on the bone, with skin on

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Anything pork goes down a storm in Hong Kong. Traditionally this dish can be found during the winter at dai pai dongs. Its hearty slow-cooked process makes a perfect main dish for serving with a few others: crispy squid with chilli and garlic, or sweet and sour whole prawns (shrimp), along with a stir-fried vegetable and some steamed rice on the side for a truly balanced feast.