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’.
- 2 pork hocks, about 1.5kg
- Sesame seeds, toasted, to garnish
- Green shallot, sliced, to garnish
- 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
- 1tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 chili, seeds removed, sliced
- 2 tbsp. of the cooked marinate
- Mix all ingredients together
- 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.