Steamed Pork Hock with Bean Curd Skin and Peanuts腐皮花生蒸豬手
A tender and flavorful dish featuring succulent pork hock steamed until fall-off-the-bone soft, complemented by chewy bean curd skin and nutty peanuts in a savory sauce. This classic Cantonese favorite is perfect for a comforting meal.
01Ingredients
- 1 kg pork hock, chopped into chunks
- 50g dried bean curd skin, rehydrated and cut into pieces
- 100g raw peanuts, pre-soaked for 2 hours
- 2 slices ginger
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1/4 cup water
Nutrition (per serving)520kcal
- Protein38.5g
- Carbs12.8g
- Fat35.2g
Fiber 2.1 gSodium 680 mg
02Steps
- Blanch pork hock in boiling water for 10 minutes to remove impurities. Drain and rinse thoroughly.
- In a large bowl, combine pork hock, rehydrated bean curd skin, pre-soaked peanuts, ginger slices, minced garlic, soy sauce, oyster sauce, sugar, sesame oil, white pepper, and cornstarch. Mix well to coat everything.
- Transfer the mixture to a deep steaming plate or heatproof bowl. Add water.
- Steam over high heat for 1.5 hours, or until pork hock is very tender.
- Serve hot, garnished with fresh chopped spring onions (optional).
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