Braised Pork Hock with Fermented Red Bean Curd 南乳炆豬手

A classic Cantonese comfort food, tender pork hock is slow-braised with aromatic fermented red bean curd, creating a rich and savory dish that melts in your mouth. Served with crisp lettuce and rehydrated shiitake mushrooms, it's a delightful culinary experience.

Nutrition (per serving)

Ingredients

• 1 large pork hock (about 1.2 kg), chopped into pieces
• 5 pieces fermented red bean curd (nam yu), mashed
• 2 tbsp fermented red bean curd liquid
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 30g rock sugar
• 6 slices ginger
• 4 cloves garlic, smashed
• 2 star anise
• 5 dried shiitake mushrooms, rehydrated and stemmed
• 800ml hot water or chicken broth
• 1 head lettuce, washed
• 2 tbsp cooking oil

Steps

1. Blanch the pork hock: Bring a large pot of water to a boil. Add the pork hock and blanch for 5-7 minutes to remove impurities. Drain well and rinse under cold water.
2. Prepare the sauce: In a bowl, mash the fermented red bean curd with its liquid, light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Mix well.
3. Sauté aromatics: Heat cooking oil in a large pot or claypot over medium heat. Add ginger, smashed garlic, and star anise. Sauté until fragrant, about 1-2 minutes.
4. Braises the pork hock: Add the blanched pork hock to the pot and stir-fry for a few minutes until lightly browned. Pour in the prepared sauce and stir to coat the pork hock evenly.
5. Add liquid and mushrooms: Pour in the hot water or chicken broth until the pork hock is mostly submerged. Add the rehydrated shiitake mushrooms. Bring to a boil, then reduce heat to low, cover, and simmer for 70 minutes, or until the pork hock is very tender.
6. Serve: Just before serving, add the washed lettuce to the pot and cook until just wilted (about 2 minutes). Serve immediately with steamed white rice.

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