Braised Pork Hock with Fermented Red Bean Curd

Ingredients

Instructions

1. 1

   Blanch the pork hock: Bring a large pot of water to a boil. Add the pork hock and blanch for 5-7 minutes to remove impurities. Drain well and rinse under cold water.

2. 2

   Prepare the sauce: In a bowl, mash the fermented red bean curd with its liquid, light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Mix well.

3. 3

   Sauté aromatics: Heat cooking oil in a large pot or claypot over medium heat. Add ginger, smashed garlic, and star anise. Sauté until fragrant, about 1-2 minutes.

4. 4

   Braises the pork hock: Add the blanched pork hock to the pot and stir-fry for a few minutes until lightly browned. Pour in the prepared sauce and stir to coat the pork hock evenly.

5. 5

   Add liquid and mushrooms: Pour in the hot water or chicken broth until the pork hock is mostly submerged. Add the rehydrated shiitake mushrooms. Bring to a boil, then reduce heat to low, cover, and simmer for 70 minutes, or until the pork hock is very tender.

6. 6

   Serve: Just before serving, add the washed lettuce to the pot and cook until just wilted (about 2 minutes). Serve immediately with steamed white rice.