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.
Author: Krumpli/Photo credit to krumpli.co.uk
- 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
- Rub the ham hock with the salt, white pepper and Five Spice.
- Mix together the vinegar, black bean sauce, soy sauces, and sugar.
- Heat the cooking oil in a pan large enough to hold your ham hock.
- When hot sear the ham hock on all sides.
- Whilst you are doing this chop your red onion into large wedges.
- When seared remove from the pan and add in the onion and fry for 2-3 minutes.
- Pour in the black bean sauce mix we prepared earlier and bring to a rapid boil.
- Return the ham hock to the pan and turn to coat in the sauce.
- Then add in the chicken stock, black peppercorns, cinnamon stick, star anise, bay leaves and enough water to cover the ham hock completely.
- Bring this to a simmer then reduce the heat to low-medium and simmer for 2 hours.
- Heat an oven to 220°C or 450°F.
- 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.
- Bring to a rapid boil then mix and place the cornflour with 3 tablespoons of water and stir into the boiling liquid.
- When this liquid has thickened pour over the ham hock then roast for 30 minutes.
- Remove the ham hock from the oven and allow to rest for 10 minutes.