Chinese Braised Ham Hock in Black Bean Sauce

Chinese Braised Ham Hock in Black Bean Sauce
This Chinese Braised Ham Hock recipe is cooked in a black bean sauce based stock and then flashed in the oven for a beautifully glazed finish.
  • 1 Kg Ham Hock, On the bone with skin
  • 1 Tsp Salt
  • ½ Tsp White Pepper
  • ½ Tsp Chinese Five Spice
  • 50 ml Chinkiang Vinegar
  • 50 ml Black Bean Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Sugar
  • 1 Tbsp Neutral Cooking Oil
  • 200 g Red Onion
  • 500 ml Chicken Stock
  • 2 Tbsp Black Pepper Corns
  • 2 Star Anise
  • 1 Stick Cinnamon
  • 2 Bay Leaves
  • 2 Tbsp Cornflour
  1. Rub the ham hock with the salt, white pepper and Five Spice.
  2. Mix together the vinegar, black bean sauce, soy sauces, and sugar.
  3. Heat the cooking oil in a pan large enough to hold your ham hock.
  4. When hot sear the ham hock on all sides.
  5. Whilst you are doing this chop your red onion into large wedges.
  6. When seared remove from the pan and add in the onion and fry for 2-3 minutes.
  7. Pour in the black bean sauce mix we prepared earlier and bring to a rapid boil.
  8. Return the ham hock to the pan and turn to coat in the sauce.
  9. Then add in the chicken stock, black peppercorns, cinnamon stick, star anise, bay leaves and enough water to cover the ham hock completely.
  10. Bring this to a simmer then reduce the heat to low-medium and simmer for 2 hours.
  11. Heat an oven to 220°C or 450°F.
  12. After your ham hock has been cooking for two hours remove and place on a baking tray, then transfer 350ml of the cooking liquid to a hot pan.
  13. Bring to a rapid boil then mix and place the cornflour with 3 tablespoons of water and stir into the boiling liquid.
  14. When this liquid has thickened pour over the ham hock then roast for 30 minutes.
  15. Remove the ham hock from the oven and allow to rest for 10 minutes.