Braised Pork Hock

Ben and the boys like fatty pork. Me, not so much.

Ben made the above Braised Pork Hock in a pressure cooker.


  • 2 pieces of cinnamon bark
  • 2 pieces of star anise
  • 1 teaspoon of white pepper corn
  • 1/2 teaspoon of cloves
  • 1 bulb garlic with skin on
  • 4 slices ginger
  • 10g of rock sugar
  • 1 piece of bay leaf
  • 2 cups of Chinese white rice wine
  • 1/2 cup light soy sauce
  • 1 cup dark soy sauce
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  • 2 pork hocks, hair removed

Source: this recipe is from


Heat the wok to medium-low heat. When the wok is hot add the oil and swirl around to coat the wok. Add all the aromatics like cinnamon bark, star anise, white peppercorns, cloves, ginger and garlic.

Fry until you can smell the fragrance of the aromatics.

Add the pork hock, one at a time and brown on all sides. Repeat with the other pork hock.
Place the aromatics and pork hocks in the pressure cooker. Add bay leaf and rock sugar.
Add the white rice wine.
Add the soy sauces.
Top up with water so that the pork hocks are submersed.
Cover and cook in the pressure cooker for 40 minutes. If cook on the stove, cook for at least 1 hour and 30 minutes or until the meat is tender.
Season with salt.

Serve with steamed rice.

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