Slow cooker : braised pork hock
You can never have too many main course recipes, so give Slow cooker : braised pork hock a try. Watching your figure? This gluten free and dairy free recipe has 451 calories, 41g of protein, and 14g of fat per serving. This recipe serves 3. For $3.23 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. 21 person have made this recipe and would make it again. If you have peppercorns, ginger, bok choy, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 7 hours and 5 minutes. It is brought to you by Casaveneracion. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. Slow Cooker 15 Bean and Ham Hock Soup, Slow Cooker Ham Hock and Chickpea Stew, and Slow-Cooker Braised Pork with Salsa are very similar to this recipe.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 420 minutes
Ingredients:
12 baby corns
2 bay leaves
2 to 4 clusters of bok choy
half a head of garlic
a 2-inch piece of ginger
1 ½ c. of meat broth
½ tsp. of peppercorns
1 pork hock, about 1.5 kg.
2 shallots
soy sauce, to taste
2 star anise
sugar, to taste
1 tbsp. of tapioca (or potato or corn) starch
Equipment:
broiler
oven
slow cooker
bowl
Cooking instruction summary:
Preheat the oven (a turbo broiler works too) to 475F. If your oven temperature can go higher than that, set it at the highest temperature.Place the pork hock on a rack and roast until the skin blisters, around 45 to 55 minutes.Transfer the pork hock to the slow cooker. Throw in the garlic, ginger, shallots, peppercorns, bay leaves and star anise. Pour in the broth. Season with soy sauce and sugar (the amount of each depends on how the broth had been seasoned; just find the balance that pleases your taste buds).Set the slow cooker to HIGH. After an hour, reduce the heat to LOW. Cook the pork hock for another five hours, or a total of six hours in the slow cooker.About 30 minutes before the cooking time is up, dissolve the starch in ¼ c. of water and pour into the slow cooker in a thin stream.Cook the baby corn and bok choy in salted water, then drain.To serve, scoop out the pork hock and transfer to a serving bowl. Strain the thickened sauce and pour over the meat. Arrange the baby corn and bok choy on the side.
Step by step:
1. Preheat the oven (a turbo broiler works too) to 475F. If your oven temperature can go higher than that, set it at the highest temperature.
2. Place the pork hock on a rack and roast until the skin blisters, around 45 to 55 minutes.
3. Transfer the pork hock to the slow cooker. Throw in the garlic, ginger, shallots, peppercorns, bay leaves and star anise.
4. Pour in the broth. Season with soy sauce and sugar (the amount of each depends on how the broth had been seasoned; just find the balance that pleases your taste buds).Set the slow cooker to HIGH. After an hour, reduce the heat to LOW. Cook the pork hock for another five hours, or a total of six hours in the slow cooker.About 30 minutes before the cooking time is up, dissolve the starch in ¼ c. of water and pour into the slow cooker in a thin stream.Cook the baby corn and bok choy in salted water, then drain.To serve, scoop out the pork hock and transfer to a serving bowl. Strain the thickened sauce and pour over the meat. Arrange the baby corn and bok choy on the side.
Nutrition Information:
covered percent of daily need
