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.
Recipe is as follows:
- 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)
- 1 tbsp sesame oil
- 1 tbsp light soy sauce (use a gluten free soy sauce for a GF option)
- 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.