Slice , dip with mustard and side with Asian sour veggies😎
Cooking pork hock couldn’t be easier in a pressure cooker , and completed with deep fry or broil steps after , then a wonderful crispy – skinned pork hock ended as a comfort dish on holidays or gatherings with friends. For the side dish I stir-fried Asian preserved sour vegetable with sliced onion , a perfect match with fantastic flavor.So as usual this is a simple homemade food with restaurant feel. I believe that in addition to music, food is also international . Besides the German Pork Hock Schweinshaxe recipe , this fusion Crispy pork Hock served with Asian preserved sour vegetable is a tasty option too . Here we go….
Ingredients..***Portion serve a medium size plate
1: Pork hock ( main ..1+1/2 or 2 pounds )
2: salt to taste , 2 small pieces dry aged orange peel ,2 tbsp dark soy sauce , osmanthus syrup or Maple syrup , a bundle of spring onion and 2 pieces of thick ginger , 1 cup of kitchen wine .
Stir-Fry Asian preserved sour vegetable with sliced onion
1 : 1 Package of Asian preserved sour vegetable, soak with water.
2: 1 onion ..sliced.
1: blanch the pork hock with vinegar to reduce the odor for one minute ,rinse under cold running water , drain and set aside.
2: combine all the ingredients except the syrup in a pressure cooker , add enough water to cover the pork hock , turn on the timer for 30 mins with low pressure function.
3: remove from the cooker, strain , cool and dry.
( strain and reserve the braising liquid as a soup base as you desired )
4:Apply a thin layer of vinegar all over the skin of the pork hock , leave it uncovered in the fridge overnight to let the skin dry out for more crispy effect .
5 : heat up the deep cooking pan or wok , pour enough cooking oil for deep frying , heat the oil to 365 F.
6: slowly and carefully lower the ‘dry ‘ pork hock onto the pan, quickly cover the pan to avoid oil spatter.
7: fry until no more sizzling sound , open the cover and turning twice over the other side , and fry until golden brown and crispy all over both sides. ( keep an eye during frying to avoid over burnt, it all takes about 12-15 mins. )
8: move the pork hock from the pan and place on a container top with kitchen paper,
apply a thin layer of osmanthus syrup or maple syrup all over to add more flavor , set aside and prepare the side dish.
Apply a thin layer of syrup, or honey..( Osmanthus syrup..Maple syrup)
1: A package of sour preserved vegetable , soak with water for at least one hour, drain , slice into small pieces and toast dry, set aside.
2: one medium size onion , sliced, set aside.
3: stir fried both the veggie and onion slices with 2 tbsp cooking oil, add 2 tbsp tomato sauce , sugar to taste, dish up . Easy , right ?
Finally….Debone and slice the pork hock , serve with the side dish , and dip with mustard, or toasted pepper and salt.
The left over can be the breakfast next morning top on a bowl of mee fun 😀
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