Red-Cooked Pork Hocks – Sybaritica

These tender Red-Cooked Pork Hocks, or 紅燒豬腳, use a richly seasoned Chinese Master Sauce as the ‘red-cooking’ medium. The result is great served over rice.

Servings: 4 as one dish in a Chinese meal

• 4 Pork Hocks
• Chinese Master Sauce a full pot
• 1 small Onion sliced into thin shreds
• 1 large stalk of Celery cut into matchstick slices.

• Blanch the Pork Hocks in salted boiling water for approximately two minutes, then rinse well under cold running water to remove detritus.
• Simmer the Hocks in a pot of Master Sauce for two hours and remove.
• When cooled, cut the meat and skin into bite-sized chunks, reserving the bone and any scraps for the Master Sauce, or other stocks.
• Make a bed of onion and celery in a Casserole or Clay-Pot and place the Pork on top, scattering a little extra onion over it all.
• Add enough of the Master Sauce to the Pot to almost cover the Pork, then bake in a 325-degree Fahrenheit for two hours.