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Chinese Braised Pork Hocks

Chinese Braised Pork Hocks



  • 2 pork hock from
  • vegtable oil for frying (use for crispy shrimp as well)
  • 8 clove garlic, peeled chopped
  • 1.5 inch piece ginger, peeled chopped
  • 4 coriander roots clean chopped
  • 2 red chili chopped
  • 15 white peppercorn
  • ½ cup Chinese cooking wine
  • ½ cup ABC sweet soy
  • 1 cup oyster sauce
  • 1 stick cassia bark (cinnamon stick)
  • 3 star anise
  • 1 cup soy sauce
  • 8 cups chicken stock


  1. In deep pot with a heavy base or a wok, fill less than half the pot with oil, heat oil over high heat to 400F (200C).
  2. Deep fry the pork hock until golden brown all over, 4-5 min. Remove and drain on absorbent paper.
  3. Pound garlic, ginger, coriander root, chili, and white pepper to a paste with mortar and pestle.
  4. Fry in a little oil until it smells crisp and nutty. Deglaze with wine, then add the rest of the ingredients.
  5. Bring to a boil, and skim the scum and oil. Simmer for 10min and add your pork hock.
  6. Simmer pork hocks over medium heat for 2-3 hours. To test the readiness, the pork hock should be soft to the touch and almost falling off the bone.
  7. Remove hock from the stock and allow to cool.
  8. Strain and reserve the stock. ** the stock is a great base for soup noodles or can be reused to braise any meat**.
  9. When cool, grab the hock bone, twist and pull, the bone should come out only leaving the meat. The smaller bones may get stuck in the meat when pulling out the hock bone. Use your fingers to feel around for the smaller bones.
  10. Optional: place hock meat in a Tupperware container and place a similar size Tupperware container into it making contact with the meat. Place a can on top of the Tupperware to add weight to press the meat. Put in fridge and let set for 4 hours. Pop out of its mold and now you have a pork hock terrine that you can slice.



Nick Liu

By Chef Nicholas Liu
Chef & Partner at DaiLo

This recipe provided in part by Cadillac Canada "Daring Moment 151"

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