"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 03-13-2008, 08:51 AM   #1
ChefRuby's Avatar
Join Date: Jan 2008
Location: Canada
Posts: 72
Boned pork hock roll

Pork hock is one of my favourites, no matter baked, simmered with soy beans, braised or cooked with soy sauce. One of the popular ways to make pork hock as a main course in festival is boned pork hock roll.
(1) Four pork hocks are boned with sharp knife, reserve bones;
(2) Rinse boned hocks and season with 6 tbsp salt, let stand in the fridge overnight;
(3) Rinse seasoned hocks to remove excess salt;
(4) Divide meat so that it can evenly distribute;
(5) Place some slices of carrots, roll hocks tightly to form tube and tie with kitchen twine;
(6) In a 5 qt. pot, add 2L water, put in rolled pork hock and bones, bring to boil;
(7) Remove foam, add two white part of green onion, two anise stars (optional), two pieces of ginger root and some drops of lemon juice, reduce heat to medium-low, let simmer for about 1 hour or until cooked through;
(8) Transfer rolls to wire rack, let fully cool;
(9) Strain soup through a sieve to remove all solid ingredients including bones -- soup can be used as stock;
(10) Remove twine, slice hocks and arrange them on a platter, garnish with chopped parsley flakes.
The skin of hocks tastes very chewy, hocks are not greasy, yummo!

Look around us, it is beautiful.
ChefRuby is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 05:33 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.