Pork Hock Braised with Soy and Lemongrass

Method

1. 1 Blanch the pork trotters for 5 minutes, then rinse and cut into 3 cm thick slices.
2. 2 Caramelize the sugar until it turns a reddish-brown color, then sauté the crushed lemongrass with shallots.
3. 3 Add the black bean paste and stir-fry for 90 seconds until it's cooked through and fragrant, without any pungent smell.
4. 4 Toss the pork trotters in a pan, coat them with a layer of color, then pour in fresh coconut water instead of regular water. The coconut water adds a sweet aftertaste and helps the skin become soft and glossy.
5. 5 Simmer over low heat for 1 hour and 15 minutes, leaving the lid open for the last 10 minutes to thicken the sauce, then sprinkle with pepper and chili.

With an appliance

• Pressure cooker 55 min

  Replace step 5: cook in a pressure cooker for 30 minutes at high pressure, then release the pressure naturally and simmer for 10 minutes with the lid open.