Red-braised Pork Hock 紅燒蹄

Red-braised Pork Hock 紅燒蹄

I love food that you can just throw in a pot, forget about for a few hours and it still comes out tasting like heaven? Thankfully, Asian food is abound with such dishes, particularly so in Chinese cuisine.

Whilst synonymous with the much hackneyed “stir-fry”, Chinese food does love a jolly good braise. Beef ribs, pork belly, chicken feet – it would seem that the Chinese maxim is clear: if you have a pot big enough for it, then it’s good for a braise. Thankfully, it seems, pork hock fits both the maxim and the pot!

Richly flavoured, red-braised pork hock is an old school Chinese classic and is the perfect way to cook an otherwise troublesome cut of meat. Slowly simmered in what is essentially a classic master stock, the meat and fat is rendered meltingly soft – so much so, one can “cut” through it with just a chopstick. Stained a redish brown from the dark soya sauce, the silky sweet meat is tempered with depth, whilst the aromatic sauce is enriched with the rendered juices from the braised pork.

Admittedly, however, like most home-style Chinese cooking, braised pork hock isn’t the most aesthetically appealing dish. Resembling something of a gelatinous heap of meat, skin and bone, it is hardly a feast for the eyes. Rest assured, however, once you’ve taken your first bite you will quickly forget what it looks like.

Indeed, this dish is a triumph of flavour over style.

Note: the stock quantities may initially seem excessive, but the Master Stock can be kept indefinitely and develops depth of flavour each time it is reused. Simply strain the stock and store in the freezer until needed. Add a fresh set of aromatics to the stock and you are good to go.

For more Chinese recipes from the Muddled Pantry, please follow the link here.

For tips on stocking a Chinese pantry, please follow the link here.

Red-braised Pork Hock 紅燒蹄: Serves 4

  • 1 pork hock (approximately 1kg)
  • 1 tsp. corn-flour (optional)
  • 1 tsp. chilli bean paste (optional)

Master Stock ingredients:

  • 1 cup Shaoxing rice wine (or dry sherry)
  • 1/2 cup light soya sauce
  • 1 cup dark soya sauce
  • 1/2 cup brown sugar
  • 2 spring onions, trimmed and cut into 3cm lengths
  • 5 garlic cloves, skinned and lightly bruised
  • 5cm fresh ginger, sliced
  • 2 large star anise
  • 5cm cinnamon stick
  • 2 pieces of dried naartjie (tangerine or orange) peel
  • 4 dried Chinese mushrooms
  • 1 tsp. sesame oil


  1. Place the pork into a suitably sized saucepan, cover with cold water and bring to a boil. Simmer the pork for 10 minutes. Remove the pork from the pot and rinse to remove any remaining impurities. Rinse the saucepan out to be reused for the stock
  2. Add all the stock ingredients to the clean pot, along with 2 litres of water. Bring to a boil, then reduce the heat and simmer for 30 minutes to allow the flavours to mingle
  3. Place the pork hock in the stock. The pork must be completely submerged under the stock, so add some extra water if necessary. Bring the stock back to a boil, then reduce to a simmer and cover
  4. Simmer gently for at least 3 hours, checking every so often to see if you need to add more water. You will know when the pork is done when you can insert a chopstick without any resistance
  5. When you are ready to serve the pork, ladle some of the stock into a separate saucepan. If using, add the chilli bean paste and bring to a boil. Combine the corn-flour with a couple of teaspoons of water and slowly add to the boiling stock which will thicken and become glossy. Pour over the pork hock and serve immediately

For more Chinese recipes from the Muddled Pantry, please follow the link here.

For tips on stocking a Chinese pantry, please follow the link here.



  1. Good on you. Worked great. Cooked three at same time. Ate first out of pot with no dressing. Just the right amount of skin, gelatinese and meat. Your tip boiling shortly first to cleanse is great, In the past the surface residue was almost offensive now that’s all gone in first boil.



  2. This is beautiful I have made it several times never fails. My question is with my master stock it keeps reducing everytime as I take some out for a sauce do I keep adding water everytime I use it or will it dilute my master stock over time. Do i need to re add the base stock ingredients Thanks

    Liked by 1 person

  3. Hi Valerie. You can keep adding water as the reduced stock is fairly potent…up to a point. At some stage you’ll have to make a fresh batch but add the reserved stock to give it some extra punch and depth. Also perhaps try adding some fresh aromatics and spices each time you reuse the stock. Happy cooking!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s