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

Posted on Updated on

A common style of Chinese cooking is called ‘liangban’ or ‘liangchai’, which means a salad-like chilled dish. The ingredients for these dishes can be very diverse, from vegetables to different kinds of meat including offal.  My husband’s favorite liangchai is Sichuan style liver and tongue. My favorite liangchai is pork hocks.

This week I made a liangchai with pig hocks. It took 2 days, but the process was very simple and easy.

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

Recipe is as follows:

Ingredients

Marinate

  • 2 pork hocks, about 1.5kg
  • 1 stick of cinnamon
  • 6 star anise
  • 12 clove
  • 6 cardamon pods, pieced
  • 1 tsp fennel seeds
  • 1 tsp black pepper, lightly crashed
  • 1 cup dark soy sauce (use gluten free soy sauce for a GF option)
  • 1  cup light soy sauce (use gluten free soy sauce for a GF option)
  • 2 tbsp raw sugar
  • sesame seeds, green shallot and chili, to garnish  (for a FODMAP diet, use the green part of the shallot only)

Dipping sauce

  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce (use a gluten free soy sauce for a GF option)

Method

  • Place the hocks in a large pot, add water to cover the hocks
  • Add the remaining marinate ingredients to the pot
  • Bring the water to boil, skim off any impurity floating on top
  • Turn the heat to a low simmer, cook the hocks for 3 hours or until tender.
  • Remove the pot from the stove, cool slightly
  • Transfer the hocks to a large container;  cover the hocks completely with warm marinate from the cooking, leave aside until completely cool
  • Cover the container with a lid, leave in fridge overnight
  • The next day, make the sauce by combining the sesame oil and light soy sauce, garnish with green shallot and chili if preferred.
  • Cut the meat off the hocks, slice the meat and served with the sauce.  Note – it may be easier to warm up the container in a microwave for 1-2 minutes so the thick sauce won’t stick to the meat while you are cutting.
  • Garnish with green shallot and chili if desired.
Raw pork hocks in marinate, to be top up with water and transfer to the stove for cooking
Raw pork hocks in marinate, to be top up with water and transfer to the stove for cooking
The marinate has just started to boil, skim off the impurity with a skimmer
The marinate has just started to boil, skim off the impurity with a skimmer
DSC04866
Cooked pork hocks – to be transferred to a container, top with marinate and refrigerated overnight to enhance the flavor.
Cut the meat off the bone
The next day, remove hocks from marinate, cut the meat off the bone, then slice the meat to serve

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 )

w

Connecting to %s