Chilled pork hocks with soy and Asian spices (FODMAP friendly, gluten free option)

Pork hocks poached in a light Asian ‘lao siu’ marinate (鹵水) , served chilled

A common Southern Chinese cooking is called ‘lao sui’  – which means meat gently cooked in a soy sauce base marinate with spices, such as star anise, cinnamon and clove.  For this recipe, I use a light and fresh version of the ‘lao sui’.

Ingredients

  • 2 pork hocks, about 1.5kg
  • Sesame seeds, toasted, to garnish
  • Green shallot, sliced, to garnish

‘Lao-sui’ stock

  • 2 tbsp. soy sauce
  • 2 tbsp. dark soy sauce
  • 1 tbsp. sugar (I use Chinese rock sugar)
  • 4 star anise
  • 6  bay leaves
  • 1-2 cinnamon sticks (approx. 10g)
  • 1 tsp pepper corns, lighted crushed
  • 1 tsp cloves
  • 1 tsp fennel seeds
  • a few cardamom pods, crushed
  • fresh ginger (approx. 20g or to taste), sliced
  • salt to taste

Dipping sauce

  • 1tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 chili, seeds removed, sliced
  • 2 tbsp. of the cooked marinate
  • Mix all ingredients together

Method

  • Place the hocks in a large pot, add water to cover the hocks; bring to boil; drain and rinse the meat and discard the water
  • Return the large pot to the heat, add the pork hocks and the marinate ingredients, top with water to cover the hocks; bring the water to boil, skim off any impurity floating on top 
  • Cover the pot with a lid, turn the heat to a very low simmer, cook the hocks for 3 hours or until tender.
  • Remove the pot from the stove to cool
  • Transfer the hocks to a large container;  cover the hocks completely with marinate; cover the container with a lid, leave in fridge overnight
  • The next day, make the dipping sauce by combining the soy sauce, sesame  
  • Cut the meat off the bones, slice the meat and served with the sauce.  Note – with high gelatin content, it may be easier to warm up the container in a microwave for 1-2 minutes so it is easier to cut. 
  • Garnish with green shallot and sesame seedsif desired.
Star anise, Sichuan peppercorn, clove, cardamom, fennel and cinnamon stick
Star anise, Sichuan peppercorn, clove, cardamom, fennel and cinnamon stick
Chinese rock sugar, ginger, bay leaves
Chinese rock sugar, ginger, bay leaves
The marinate has just started to boil, skim off the impurity with a skimmer
skim off the impurity with a skimmer
DSC04866
Cooked pork hocks
Cut the meat off the bone
Cooked meat, bone removed
Chilled pork hocks with soy and Asian spices (FODMAP friendly, gluten free option)
Chilled pork hocks with soy and Asian spices (FODMAP friendly, gluten free option)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s