Steamed Pork Hock with Bean Curd Skin and Peanuts 腐皮花生蒸豬手

A tender and flavorful dish featuring succulent pork hock steamed until fall-off-the-bone soft, complemented by chewy bean curd skin and nutty peanuts in a savory sauce. This classic Cantonese favorite is perfect for a comforting meal.

Nutrition (per serving)

Ingredients

• 1 kg pork hock, chopped into chunks
• 50g dried bean curd skin, rehydrated and cut into pieces
• 100g raw peanuts, pre-soaked for 2 hours
• 2 slices ginger
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1/4 cup water

Steps

1. Blanch pork hock in boiling water for 10 minutes to remove impurities. Drain and rinse thoroughly.
2. In a large bowl, combine pork hock, rehydrated bean curd skin, pre-soaked peanuts, ginger slices, minced garlic, soy sauce, oyster sauce, sugar, sesame oil, white pepper, and cornstarch. Mix well to coat everything.
3. Transfer the mixture to a deep steaming plate or heatproof bowl. Add water.
4. Steam over high heat for 1.5 hours, or until pork hock is very tender.
5. Serve hot, garnished with fresh chopped spring onions (optional).

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