Pressure Cooker Braised Pork Hock 萬巒豬腳 Recipes
PRESSURE COOKER BRAISED PORK HOCK 萬巒豬腳
Steps:
- Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork hock for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups or cook in master stock with pork hock or any other bones and meat.
- Pressure Cook Pork Hock: Add the pork hock and 1.5 cup of master stock (see above tips section for simplified version) into the pressure cooker. Close the lid and pressure cook at High Pressure for 20 minutes (For more tender results: use High Pressure for 30 minutes), and full Natural Release (roughly 15 - 20 minutes). Turn off the heat. Open the lid carefully.
- Marinate Pork Hock: place the pork hock pieces in a smaller bowl, pour the master stock through a strainer and fully submerge the pork hock pieces in the master stock for at least 1 hour.
- Make Garlic Sauce: Mix 2 tablespoons of minced garlic, 60 ml of master stock and ¼ teaspoon of sugar together. Taste and add more sugar if necessary.
- Serve: This dish is best served at room temperature. Slice the pork hock into thin slices and serve with the garlic sauce. Enjoy~
Nutrition Facts : Calories 580 kcal, Carbohydrate 2 g, Protein 49 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 190 mg, Sodium 437 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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