Braised Pork Hock (Hong Shao Ti Bang)

Brief Introduction

Braised Pork Hock, also known as Hong Shao Ti Bang, is a renowned traditional dish in Chinese cuisine. It is characterized by its tender, flavorful meat that is slow-cooked to perfection in a rich, savory sauce. This dish embodies the essence of Chinese braising techniques, resulting in a mouthwatering and satisfying meal.
Braised Pork Hock (Hong Shao Ti Bang)

Cuisine

Chinese Cuisine: Specifically, it is popular in various regions of China, with slight variations in recipes and ingredients depending on local traditions and preferences.

Taste

Taste Profile: The taste of Braised Pork Hock is rich and savory, with a hint of sweetness from the caramelized sugar. The meat is tender and juicy, with a deep, umami flavor that lingers on the palate.

Specialties

Cooking Technique: The pork hock is first blanched to remove impurities, then slow-cooked in a sauce made of soy sauce, dark soy sauce, rock sugar, ginger, garlic, and Chinese cooking wine. The sauce thickens as it cooks, coating the meat in a glossy, flavorful glaze.
Presentation: The dish is often garnished with green onions or sesame seeds and served with steamed rice or noodles, making it a complete and satisfying meal.

Ingredients

Main Ingredient: Pork hock (preferably with some skin and fat for added flavor and texture)
Sauce Ingredients: Soy sauce, dark soy sauce, rock sugar, ginger, garlic, Chinese cooking wine, water
Aromatics: Star anise, cinnamon stick, cloves (optional for added depth of flavor)
Garnish: Green onions, sesame seeds (optional)

Authentic Place to Try

To enjoy authentic Braised Pork Hock, one should visit regions where this dish is traditionally prepared, such as Fujian or Jiangsu provinces in China. In these areas, numerous restaurants and street food stalls offer this classic dish, often with their own unique recipes and cooking methods.