The Perfectly Tender and Delicious Pork Trotter Boil: A Memorable Feast

With this simple boiling recipe, you'll be able to create a mouth-watering delicacy - tender and succulent pork knuckles, so delicious you won't be able to stop at just one.

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Ingredients

800g pork hock

3 onions

1 teaspoon MSG

1 teaspoon seasoning powder

Pork Hock Boiling Recipe

Step 1: Wash the pork hock

First, clean the hair on the hock and prepare a bowl of water. Add 1 cup of rice wine and 1 tablespoon of salt to the water and stir until the salt is dissolved. Soak the hock in this solution for about 10 minutes to get rid of any unpleasant odors. Then, rinse the hock thoroughly under running water.

How to Boil a Delicious Pork Hock

Step 2: Marinate the pork hock

Pat the hock dry with a clean towel. Rub the hock with 1/2 teaspoon MSG and 1 teaspoon seasoning powder. Use your hands to massage the spices into the meat evenly. Let the hock marinate for about 10-15 minutes.

Step 3: Tie the pork hock

First, roll the hock into a cylindrical shape, making sure the skin covers all the meat. Use a piece of kitchen twine to loosely tie the hock together. Then, start wrapping the twine around the hock in a spiral pattern, moving from one end to the other. You can make several turns with the twine to secure the hock tightly. Once you’re done, tie a knot to secure the end of the twine firmly.

Note: Make sure to wrap the twine tightly around the hock to ensure a nice presentation and easier slicing after boiling.

How to Boil a Delicious Pork Hock

Step 4: Boil the pork hock

Fill a pot with enough cold water to cover the hock. Peel and add 2-3 onions and 1/2 teaspoon MSG to the pot. Stir gently.

Note: Boil the hock for about 10 minutes over medium heat, keeping the lid off. Once the water starts boiling, skim off any foam that rises to the surface. Then, cover the pot and continue boiling over low heat for 20-30 minutes. Turn off the heat and let the hock sit in the hot water for another 20 minutes to ensure even cooking.

Step 5: Finish and serve

Remove the hock from the pot and let it cool down. Wrap it tightly in plastic wrap and refrigerate for 6-8 hours until it firms up. This will make it easier to slice. Finally, remove the twine and cut the hock into thin slices, about 1-2 cm thick.

Frequently asked questions

To make perfect pork trotter boil, you’ll need time and patience as the process is slow and gradual. Start by preparing a brine solution and brining the trotters for at least 12 hours. Then, rinse and place them in a pot with enough water to cover. Bring it to a boil and simmer for 45 minutes to an hour, skimming any foam that forms. Prepare a separate pot with clean water, transfer the trotters, and boil again for another 30 minutes. Finally, let it cool in the broth and your tender pork trotters are ready to be served.

For brining pork trotters, you’ll need water, salt, and some optional spices. The ratio is 1 liter of water to 50 grams of salt, ensuring the salt fully dissolves. You can add spices like cinnamon, star anise, and cloves to enhance the flavor. Completely submerge the trotters in this brine solution and let it sit in the fridge for 12-24 hours.

Brining is an essential step to ensure tender and juicy pork trotters. It helps to break down the muscle fibers, making the meat more absorbent. This process results in trotters that are moist and tender, as opposed to dry and tough.

You’ll know the pork trotters are ready when the meat easily falls off the bone. This usually takes around an hour of simmering and boiling, but you can also test with a fork to see if the meat pulls away easily. Remember, it’s better to over-boil than under-boil trotters, as they tend to be quite fatty and benefit from extended cooking.

Absolutely! You can experiment with various ingredients to add extra flavor. Some popular options include garlic, ginger, bay leaves, peppercorns, and onions. Feel free to add these to the pot while boiling the trotters for a more flavorful broth and meat.
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