This recipe appears in:The Butcher's Cuts: Going Whole Hock with Joshua Applestone at Fleisher's Meats
Learn more about cooking ham hocks here.
- 2 whole ham hocks, approximately 8 inches in length
- For the broth
- 1/4 cup Shaoxing rice wine
- 1 piece ginger, about 2 inches in length
- For the marinade:
- 5 tablespoons dark soy sauce
- 1/4 cup sugar
- 2 star anise
- 1 stick cinnamon
- 3 tablespoons pork stock or water
- 2 quarts oil for deep frying
- Honey for serving, optional
Place the hocks into a soup pot and add the wine and ginger. Add enough water to cover the hocks and bring the pot to boil. Reduce to a steady simmer and cook for 2 hours, until the hocks are tender but still retain their shape. Carefully remove the hocks from the pot and reserve the stock for another use.
Place all of the ingredients of the marinade into another pot and slowly heat the pot over a low flame to melt the sugar. Place the hocks into the pot and cover. Let the hocks soak for two hours, then turn and let them soak for two hours more.
3. Place the pot over low heat and simmer for 1/2 hour, until the marinade has reduced by half. Reserve the reduced sauce. Retrieve the hocks from the pot and let them cool to room temperature, at least an hour. The hocks should be a medium brown color.