Soy Marinade Boneless Pork Hocks 滷水去骨元蹄
When rolling up the boneless ham hocks, you’ll find one end thicker than the other. You may also choose to cut a piece of pork meat and wrap it inside to even out the thickness.You may also use my Drunken Chicken recipe to substitute the sauce to make drunken ham hocks.Besides the herbs that I added to make my spiced soy sauce braising liquid, you may also use pre-made spice sachets or your own combination.The soy marinade can be saved in the freezer and re-used.
Approximate cost (CAD) $15
Ingredients
- 2 Boneless pork hocks , approx. 1100 g (skin on)
- 6 slices Ginger
- 1 stock Green onion , flattened
- 2 tsp Salt
- 6 cloves Garlic , rough chopped or leave whole
- 2 Shallots , rough chopped or leave whole
- 1 tbsp Oil
- 2 Star anise
- 4 Bay leaves
- 1 Small cinnamon stick
- ½ c Light soy sauce
- ½ c Dark soy sauce
- 2 tbsp Shaoxing wine
- ½ tsp White pepper powder
- 40 g Rock sugar
- 1 L Water
- 2 tsp Cornstarch for slurry
- 1 tbsp Water for slurry
Instructions
- Remove hairs still on the skin of the ham hocks
- Roll the ham hocks with skin side out and tie it together with butcher string
The tighter you can tie it, the nicer your cross-sections will look. The ends will be a bit messy, but they make a good snack while you assemble your dish at the end! 
- Bring some water to a boil.
The water should be abundant enough so that when you put your ham hocks in, it won’t bring the temperature down by too much. - Add 2 tsp salt, 2 slices of ginger and the green onions to the water
- When the water boils, put the ham hocks in. Let it parboil for 15 minutes. During the 15 minutes, when the water starts to boil again, turn the heat down to medium
- Remove the ham hocks and submerse in some ice water or cold water for 2 minutes. Remove from water and let it rest
- Prepare braising liquid by adding 1 tbsp oil to a pot. Add 4 slices ginger, 6 cloves garlic, 2 shallots and fry until aromatic
- Add ½ c light soy sauce, ½ c dark soy sauce, 2 tbsp Shaoxing wine, ½ tsp white pepper powder, 40 g rock sugar, 2 star anise, 4 bay leaves and a small cinnamon stick
- Add ham hocks and approx. 1 L of water (the water should cover the ham hocks)
- Bring the mixture to a boil and then reduce the temperature to low. Braise for 2 hours. Stir occasionally
- Remove the ham hocks and let cool
- Remove butcher’s string and slice to your desired thickness
- Arrange on serving dish
- Take approx. 1 cup of the braising liquid and put into a pot. Bring to a boil. Lower heat to low
- Taste the braising liquid and make adjustments. Add salt and/or sugar if necessary
- Combine 2 tsp cornstarch and 1 tbsp water. Mix well and slowly add to the pot. Stir until thickened
- Pour the sauce onto the sliced ham hocks
- Serve
Nutrition
Calories: 415kcalCarbohydrates: 20gProtein: 31gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 93mgSodium: 4631mgPotassium: 525mgFiber: 2gSugar: 12gVitamin A: 14IUVitamin C: 3mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!