Chinese Braised Pork Hock with Baby Corn (Hong Shao Style)

Description

Chinese Braised Pork Hock with Baby Corn is a rich, glossy, slow-braised dish known for its deep caramelized flavor and melt-in-your-mouth texture. The pork hock becomes incredibly tender after long simmering, while baby corn absorbs the savory-sweet sauce, adding both sweetness and texture. This dish is commonly served at family banquets and festive meals.

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⏱ Time & Yield

• Prep time: 25 minutes

• Cooking time: 90–120 minutes

• Total time: ~2–2.5 hours

• Serves: 3–4 people

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🧾 Ingredients

Main Ingredients

• 1–1.2 kg pork hock (pork trotter), cut into large chunks

• 200 g baby corn, cut into short segments

• 2 slices fresh ginger

• 3 cloves garlic, smashed

• 2 stalks scallions (cut into sections)

Blanching

• Water (enough to cover pork)

• 2 tbsp Shaoxing wine (or dry sherry)

Braising Sauce

• 3 tbsp light soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp Shaoxing wine

• 1½ tbsp sugar (rock sugar preferred)

• 1 tbsp oyster sauce

• 1 tsp salt (adjust to taste)

• ½ tsp white pepper

• 2 cups hot water or pork stock

Optional Aromatics

• 1 star anise

• 1 small cinnamon stick

• 1 bay leaf

Garnish

• Finely sliced scallions

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🔪 Preparation

1. Clean and Blanch the Pork

• Rinse pork hock thoroughly.

• Place pork in a pot, add cold water and Shaoxing wine.

• Bring to a boil and cook for 5 minutes.

• Drain, rinse with warm water, and set aside.

This step removes impurities and ensures a clean, rich sauce.

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🍳 Cooking Instructions

Step 1: Caramelize the Sugar

• Heat a heavy pot or Dutch oven over medium heat.

• Add 1 tbsp oil.

• Add sugar and cook until melted and amber-colored.

Step 2: Sear the Pork

• Add pork hock pieces.

• Stir to coat evenly in caramel.

• Cook until lightly browned on all sides.

Step 3: Add Aromatics

• Add ginger, garlic, and scallions.

• Stir-fry for 30 seconds until fragrant.

Step 4: Build the Braising Sauce

• Add light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, salt, and white pepper.

• Stir well to coat the pork.

Step 5: Braise

• Add hot water or stock until pork is just covered.

• Add star anise, cinnamon stick, and bay leaf (if using).

• Bring to a boil, then reduce to low heat.

• Cover and simmer for 90–120 minutes, stirring occasionally.

Step 6: Add Baby Corn

• Add baby corn during the last 20–25 minutes of cooking.

• Continue simmering until corn is tender and infused with sauce.

Step 7: Reduce Sauce

• Remove lid.

• Increase heat to medium-high.

• Simmer until sauce thickens and becomes glossy.

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🍽 Serving Suggestions

• Serve hot with steamed jasmine rice

• Pair with blanched greens (bok choy or gai lan)

• Perfect for family-style sharing

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🔥 Pro Tips

• Low and slow is key for tender pork hock

• Add baby corn near the end to avoid overcooking

• Sauce should coat the pork, not be watery

• Tastes even better the next day

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🌏 Variations

• Spicy version: Add dried chilies or chili oil

• Soy-free: Use coconut aminos

• Pressure cooker: Cook pork 45 minutes, then reduce sauce separately

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🧮 Estimated Nutrition (Per Serving)

• Calories: ~520 kcal

• Protein: ~28 g

• Fat: ~42 g

• Carbs: ~10 g