Can I use a pressure cooker for this recipe?
Yes, you can significantly reduce the cooking time. After browning the pork and adding liquids, pressure cook for 45-60 minutes, then release pressure and add peanuts, cooking for another 10-15 minutes.
DINNER
Taiwanese Braised Pork Hock with Peanuts
This classic Taiwanese dish features tender pork hock slow-braised in a savory, aromatic sauce until melt-in-your-mouth perfection. The addition of peanuts adds a delightful texture and nutty depth to this comforting meal, perfect for a hearty dinner.
HOW TO MAKE IT
Let's cook.
01
Blanch the pork hock: Place pork hock pieces in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the pork hock thoroughly under cold water to remove impurities. Set aside.
02
Prepare the peanuts: In a small pot, cover the raw peanuts with water and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Drain and set aside.
03
Sauté aromatics: In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add smashed garlic and ginger slices, sautéing for 1 minute until fragrant.
04
Braise the pork hock: Add the blanched pork hock to the pot. Pour in soy sauce, dark soy sauce, rice wine, and rock sugar. Stir to coat the pork hock evenly. Add 3 cups of water, ensuring the pork is mostly submerged. Bring to a boil.
05
Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes. Stir occasionally to prevent sticking.
06
Add peanuts and finish braising: Add the pre-cooked peanuts to the pot. Continue to simmer, covered, for another 30 minutes, or until the pork hock is fork-tender and the sauce has thickened slightly. Taste and adjust seasoning if needed.
07
Serve: Carefully transfer the braised pork hock and peanuts to a serving platter. Spoon the rich sauce over the top and serve hot.
About This Recipe
This classic Taiwanese dish features tender pork hock slow-braised in a savory, aromatic sauce until melt-in-your-mouth perfection. The addition of peanuts adds a delightful texture and nutty depth to this comforting meal, perfect for a hearty dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a star anise or a small cinnamon stick to the braising liquid. If the sauce becomes too thick, add a little more hot water. For a richer color, increase the amount of dark soy sauce slightly.
Easy Substitutions
If rock sugar is unavailable, use granulated sugar. Shaoxing wine can be substituted with dry sherry or sake. If you prefer boneless pork, use pork belly or shoulder, adjusting cooking time as needed.
Storage & Reheating
Store leftover Taiwanese Braised Pork Hock with Peanuts in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Serving Suggestions
Serve this savory Taiwanese Braised Pork Hock with Peanuts over steamed white rice to soak up all the delicious sauce. It pairs wonderfully with blanched green vegetables like bok choy or gai lan for a balanced meal. A side of pickled mustard greens or a simple cucumber salad would also complement the richness of the dish.
Common Mistakes
Not blanching the pork hock properly can result in a cloudy sauce and a less clean flavor. Ensure you rinse the pork thoroughly after blanching. Not simmering the peanuts separately first can lead to them being undercooked or too firm in the final dish. Overcooking the pork hock can make it fall apart too much, while undercooking will leave it tough; aim for fork-tender. Not adjusting seasoning at the end can result in a bland or overly salty dish.
Frequently Asked Questions
What kind of pork hock should I buy?
Look for fresh, bone-in, skin-on pork hock. Your butcher can usually cut it into large pieces for you.
Can I make this dish vegetarian?
This specific dish relies heavily on pork hock. However, you could adapt the braising liquid for braised tofu and mushrooms, though it would be a different dish entirely.
Why use dark soy sauce?
Dark soy sauce is primarily for color, giving the dish its characteristic rich, reddish-brown hue, while regular soy sauce provides the main salty flavor.
MORE TO KNOW
The blanching step for the pork hock is crucial for removing impurities and achieving a clean, flavorful braise. Don't skip it! The long, slow braising process is what breaks down the collagen in the pork hock, making it incredibly tender and succulent. The peanuts absorb the rich braising liquid, becoming soft and flavorful. If you have time, braising the dish a day ahead and reheating it can deepen the flavors even further.
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