Braised Pork Hocks with Peanuts and Fermented Red Tofu 南乳花生豬手煲

Tender pork hocks braised to perfection with a rich, savory sauce infused with fermented red tofu and hearty peanuts. This classic Cantonese dish is deeply flavorful and comforting.

Nutrition (per serving)

Ingredients

• 800g pork hock, front trotters, chopped into 2-inch pieces
• 50g roasted peanuts, shelled
• 3 pieces fermented red tofu (nam yu), mashed
• 2 tbsp fermented red tofu brine
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rock sugar
• 1 tbsp Shaoxing wine
• 3 slices ginger
• 2 cloves garlic, crushed
• 2 star anise
• 1 cinnamon stick
• 1.5 liters water or chicken stock
• 2 tbsp cooking oil
• 1 stalk green onion, chopped, for garnish

Steps

1. Blanch pork hocks in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly.
2. In a large pot or clay pot, heat cooking oil. Sauté ginger, garlic, star anise, and cinnamon stick until fragrant.
3. Add blanched pork hocks to the pot and stir-fry for a few minutes until slightly browned.
4. Add mashed fermented red tofu, fermented red tofu brine, soy sauce, dark soy sauce, rock sugar, Shaoxing wine, and roasted peanuts. Stir well to coat the pork hocks.
5. Pour in water or chicken stock until the pork hocks are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the pork hocks are fork-tender.
6. Adjust seasoning if needed. Garnish with chopped green onion before serving. Serve hot with steamed rice.

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