Braised Pork Hock with Dark Soy Sauce

Name: Braised Pork Hock with Dark Soy Sauce
Ingredients: 1 fresh bamboo shoot, finely sliced and blanched (or ½ cup tinned bamboo shoots); 2 tablespoons fermented black beans, pounded; 5 red eschalots, finely sliced; 1 cassia bark stick; 8 dried shiitake mushrooms, soaked in warm water for 20 minutes and stalks discarded; 5 slices ginger; 3 shallots, cut into 4-cm lengths; 1 teaspoon salt; 6 tablespoons dark soy sauce; 5 garlic cloves, finely sliced; 2 tablespoons dark soy sauce; 4 tablespoons vegetable oil; 2 x 10-cm lengths sugar cane, peeled; 2 whole star anise; 2 teaspoons sugar; 4 cups fresh chicken stock; 1 whole fresh pork hock (about 500 g); 7 tablespoons crushed yellow rock sugar

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This dish simply melts in the mouth. The appearance of the hock on the bone is very impressive, and the meat is so tender it cuts like butter and can be eaten easily with chopsticks.

Bamboo shoots can, of course, be bought in tins and the product is quite good (most Chinese restaurants use tinned bamboo shoots). However, if you do see fresh bamboo, which is available during spring and autumn, it’s worth going to the trouble of preparing it. It has a marvellous taste, delicate and up

Ingredients

Spring
Autumn

Ingredients

Method