Braised Pork Hocks with Peanuts and Fermented Red Tofu南乳花生豬手煲
Tender pork hocks braised to perfection with a rich, savory sauce infused with fermented red tofu and hearty peanuts. This classic Cantonese dish is deeply flavorful and comforting.
01Ingredients
- 800g pork hock, front trotters, chopped into 2-inch pieces
- 50g roasted peanuts, shelled
- 3 pieces fermented red tofu (nam yu), mashed
- 2 tbsp fermented red tofu brine
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
- 1 tbsp Shaoxing wine
- 3 slices ginger
- 2 cloves garlic, crushed
- 2 star anise
- 1 cinnamon stick
- 1.5 liters water or chicken stock
- 2 tbsp cooking oil
- 1 stalk green onion, chopped, for garnish
Nutrition (per serving)520kcal
- Protein42.5g
- Carbs8.2g
- Fat35.4g
Fiber 1.8 gSodium 1240 mg
02Steps
- Blanch pork hocks in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly.
- In a large pot or clay pot, heat cooking oil. Sauté ginger, garlic, star anise, and cinnamon stick until fragrant.
- Add blanched pork hocks to the pot and stir-fry for a few minutes until slightly browned.
- Add mashed fermented red tofu, fermented red tofu brine, soy sauce, dark soy sauce, rock sugar, Shaoxing wine, and roasted peanuts. Stir well to coat the pork hocks.
- Pour in water or chicken stock until the pork hocks are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the pork hocks are fork-tender.
- Adjust seasoning if needed. Garnish with chopped green onion before serving. Serve hot with steamed rice.
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