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Recipes with pork hock

3 recipes that use pork hock, with photos, step-by-step instructions and cook times. The quickest, Bun bo Hue, takes 180 minutes. It is most often cooked with garlic, coriander and dried chilli flakes.

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Khao kha moo

Khao kha moo is Bangkok's great one-plate lunch, and the shophouses along Charoen Krung Road in Bang Rak have been simmering pork leg in the same dark, star-anise-scented pots for decades. Fresh pork hock is braised in soy, palm sugar and five-spice until the skin turns glossy and gelatinous and the meat falls away in tender strands. It is sliced onto jasmine rice with a soy-stained boiled egg, pickled mustard greens, blanched Chinese kale and a fierce green chilli and garlic vinegar to cut the richness. Chef's tip: keep the braise at a lazy simmer; a hard boil tears the skin and turns the meat stringy.

185 minThaiMeat
by KrazyBadal 0 views

Mujuzhi

For New Year in Imereti, kitchens fill with the smell of mujuzhi simmering for hours, because the dish has to set overnight on a cold balcony: pork trotters and hocks are boiled until the meat falls off, then laid in bowls under their broth, sharpened with vinegar and lots of garlic, which sets into a clear, tangy jelly. This is a pork dish, served cold with mchadi and pickles. A common mistake is boiling hard, which clouds the jelly. Chef's tip: keep the pot at a bare tremble, skim well and season the broth with vinegar to taste before it sets; the sourness is what makes mujuzhi different from other aspics.

280 minGeorgianMeatGluten free
by KrazyBadal 0 views

Bun bo Hue

Huế, once the seat of Vietnam's emperors, is known for food that is spicier and bolder than in the north or south, and this soup is the city's breakfast. Compared with pho it is louder in every way: the broth smells of lemongrass and fermented shrimp, it glows red with chilli oil, and the noodles are thick and round. Beef shank and slices of pork hock go in every bowl, often with pork roll, and it comes with a plate of mint, banana blossom and bean sprouts. Locals add pig's blood cubes too, which we leave out here. Chef's tip: bruise the lemongrass stalks hard with a rolling pin before they go in, so their oils flood the broth.

180 minVietnameseSoupsSpicy
by KrazyBadal 0 views

Goes well with pork hock