Slow cooker pork hock - Chinese-style authentic recipe with the best result

Yesterday, I prepared a slow-cooker pork hock dish perfect for the whole family. I use the oven to blister the pork skin, which will become chewy and slightly slippery after braising. This is traditionally done by deep-frying the pork, but I find that to be messy and oily. Once the pork hock is blistered, I use my slow cooker to braise it until it becomes tender. This dish has become the highlight of our dinner, and I hope you enjoy it just as much as we do. Here is the video of my recipe. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/slow-cooke... ) Ingredients A (blanch and bake the pork hock) 1 pork hock (1.3kg) 5 slices ginger 2 stalks of scallions, cut into 3-inch sections 1 tbsp rice wine Ingredients B (saute until aromatic) 5 slices ginger 2 stalks of spring onions, cut into 3-inch sections 5 cloves garlic Ingredients C (dry spices) 2 bay leaves 1/2 tsp black peppercorns 1 cinnamon stick 1 star anise Ingredients D (seasonings) 1 tbsp Hoisin sauce 2 tbsp light soy sauce 1 tbsp oyster sauce 2 tbsp rice wine 1 tbsp rock sugar 1 teaspoon sesame oil 4 tablespoons Shaoxing wine Water to slow-cook the pork Ingredients E 1 tsp baking soda 1 tbsp vineger Method Blanch the pork Cleaning the pork hock and remove any hairs on the skin, Cook the pork with other ingredients in A for ten minutes. Be sure to turn it over at least once for even cooking. Remove the pork hock and drain away the water. Keep in the refrigerator overnight. Roast to create blisters on the skin First, remove the pork from the refrigerator. Next, preheat the oven to 245°C/475°F. Combine the white vinegar and baking soda (Ingredients E), then apply it to the skin surface. Place the pork skin on the middle rack with the skin side exposed. Roast the pork hock for 30-40 minutes or until the skin blistered. Slow-cook the pork Saute Ingredients B over medium heat until aromatic. Then, transfer the mixture to the slow cooker. Next, add Ingredients C, D, and the pork hock into the slow cooker. Set the slow cooker to high and let it cooks for an hour. After an hour, reduce the heat to low and continue cooking the pork hock. Turn the pork occasionally to ensure even cooking. Scoop out the pork hock and transfer it to a serving bowl. Pour the cooking juices through a wire mesh strainer to catch all the solids. Cook down the liquid until it becomes a thick sauce. Pour the thick sauce over the pork hock to serve. ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang