Photograph of the finished Pork Hock Braised with Soy and Lemongrass

Vietnam · Chân giò kho tương sả

Pork Hock Braised with Soy and Lemongrass

2 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 2.6 lb
  • Photograph of Sweet black bean sauce Sweet black bean sauce 4.9 oz
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Shallots Shallots 2
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Fresh coconut water Fresh coconut water 3 ⅓ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking