{"id":28363,"date":"2023-05-06T04:57:10","date_gmt":"2023-05-05T20:57:10","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=28363"},"modified":"2023-05-06T12:08:51","modified_gmt":"2023-05-06T04:08:51","slug":"slow-cooker-pork-hock","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/slow-cooker-pork-hock\/","title":{"rendered":"Slow cooker pork hock – Chinese-style recipe with authentic flavor"},"content":{"rendered":"\n

I want to share a delicious recipe for Chinese-style slow cooker pork hock.<\/p>\n\n\n\n

In this recipe, we use the oven to create the perfect blister on the pork skin, which gives it a chewy texture and a satisfying mouthfeel once slow-cooked. Traditionally, it is achieved by deep-frying the pork, but it can be messy and oily. We plan to achieve the same result by roasting the pork at high heat in the oven.<\/p>\n\n\n\n

It is a mouth-watering dish prepared with an oven and a slow cooker. I have added the recipe at the end of this article. Meanwhile, let’s start making delicious slow cooker pork hock with Chinese flavors.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Looking<\/figure>\n\n\n\n

How to slow-cook Chinese pork hock<\/h2>\n\n\n\n

Blanching the pork hock is a crucial step in the preparation process, effectively removing any unwanted blood smell. Although it may seem simple, this step is essential to ensure a delicious and aromatic dish.<\/p>\n\n\n\n

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  1. Begin by thoroughly cleaning the pork hock and changing the water several times until it clears. Please the skin to check for any hairs and remove them either with a kitchen tweezer<\/a> or by burning them away with a blowtorch<\/a>.<\/li>\n\n\n\n
  2. Next, place the pork hock in a pot of water to submerge it completely. Then, add a few slices of ginger, two stalks of scallions, and two tablespoons of rice wind, which helps to eliminate any unwanted odors from the pork.<\/li>\n\n\n\n
  3. When the water is boiling, blanch the pork hock over medium heat for ten minutes. Be sure to turn it over at least once for even cooking. <\/li>\n\n\n\n
  4. Once blanched, remove the pork hock and wash it thoroughly under running water. Let it sit for ten minutes to allow any excess water to drain away.<\/li>\n<\/ol>\n\n\n\n
    \"Looking<\/figure>\n\n\n\n

    Bake the pork hock to create blisters on the skin<\/h2>\n\n\n\n

    So why make the skin crispy with blisters, then slow-cook it? Isn\u2019t that a waste of effort yo make it crispy?
    Chefs use this method to transform the tough texture of pork skin into a slippery, slightly puffy texture that is easy to chew. While the skin may become crispy and blistered after exposure to high heat, it is not the intended final result. The blistered skin will turn into the intended slippery and puffy texture after being slow-cooked. The intended texture cannot be achieved if I skip the intermediate step.<\/p>\n\n\n\n

    The traditional Chinese method is deep-frying the pork hock using smoking hot oil to create the blister beautifully. I prefer using the oven for a more convenient and tidy way to blister the pork skin. This method minimizes the mess and reduces the risk of hot oil splattering.<\/p>\n\n\n\n

    I have done the following to make the pork skin blisters:<\/h4>\n\n\n\n