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Makes 4 to 6 servings
Preparation and cooking time: 2 hours

3 – 4.5 pounds of pork hock (whole leg of pork, cleaned)
2 tablespoons salt
2 tablespoons cooking oil
¼ cup white onions minced
1 piece bay leaf
4 cups of beef stock
3 pieces star anise
½ cup dried shitake mushrooms, sliced steeped in 1 cup warm water
½ cup soy sauce
¾ cup brown sugar
½ cup chinese rice wine
½ tablespoon whole black peppercorns
½ tablespoon sesame oil
1 bunch bokchoy, cleaned with root and edges cut off


1. After cleaning the whole pork hock, pat dry the piece of meat with kitchen towels and then season generously with salt.
2. Take your dutch oven or a big wok and place on burner turned to medium heat. Pour in oil and heat pan for about 2 minutes before gently placing the whole pork hock in. Sear all the sides of the hock until you achieve a caramelized brown color. Once done, set aside.
3. In the same pan, pour over your white onions, bay leaf and star anise and saute for about 2 minutes before adding the stock. Place the hock back in the pan and let simmer for about an hour.
4. Check if the meat is almost tender, gradually pour in the water from the shitake mushrooms, add the soy sauce, sugar, wine, and sesame oil. Simmer for another hour or until the meat becomes fork tender and until the meat has absorbed all the flavor.
5. Add shitake mushrooms and let simmer for another 15 minutes before adding the bok choy. Let simmer for the last 5 – 7 minutes before taking out of the heat.

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