3 Ways to Make Beer Steamed Pork Hocks with Lemongrass, Chili, and Five-Spice Powder

Prepare the pork hocks

After purchasing the pork hocks, scrape off the hair and use a mixture of salt and lemon juice to rub on the meat about 2 times until the meat is clean, then rinse with clean water and lightly score the meat with a knife.

Peel the shallots, wash them clean, and chop them finely. Wash the lemongrass, cut it into sections, use a pestle to crush it, and tear it into small pieces.

Marinate the pork hocks

Add 1 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, and chopped shallots into a plate, mix well, then rub the spices onto the meat, and marinate for about 30 minutes for the meat to absorb the flavors.

Steamed Pork Hocks

Add 330ml of fresh beer into the pot, then gradually add crushed lemongrass and the marinated pork hocks into the steamer. Boil on high heat until the beer bubbles, then reduce the heat and steam for about 30 – 40 minutes until the meat is tender, then turn off the heat and remove it.

Next, place it on a cutting board and use a knife to slice it into thin pieces. Then, add 1 teaspoon of monosodium glutamate, 1 tablespoon of salt, 1/2 teaspoon of pepper, 1/2 sliced chili, and the juice of 1/2 lime into a bowl, mix well, and it’s done.

Final Product

The steamed pork hocks, once completed, will have an enticing aroma of beer. When eaten, you will experience a soft and mildly sweet taste combined with the sour and salty flavor of lime and pepper. Be sure to eat it with rice; it will be incredibly delicious. Let’s get into the kitchen and make it right away!

Prepare the Pork Leg

Put about 1 cup of cooking vinegar and 1 tablespoon of salt into a basin of water, stir well until the salt dissolves. Then, place the pork leg in to wash clean and soak for 10 minutes, then rinse the pork leg under running water, washing about 3 – 4 times with water and then drain.

Next, use a knife to make slits on the pork leg for better seasoning absorption.

Pounding Lemongrass and Chili

Slice the lemongrass and chili, put them into a mortar and pound them finely with a pestle. Then add garlic and shallots. Continue pounding until the garlic and shallots are finely crushed, then add sliced galangal. Pound again until the galangal is also finely crushed, then add 1 tablespoon of sugar, 1/2 tablespoon of seasoning powder, and 1 teaspoon of whole black pepper into the mortar. Pound until the ingredients are well combined.

Marinating Pork Leg

Place the meat in a bowl, then use the pound mixture of lemongrass and chili to rub evenly onto the piece of meat. Add 1 teaspoon of sesame oil, 1 teaspoon of white wine, and the juice of 1/4 lime, and rub it in well. Cover the bowl tightly with plastic wrap and marinate for about 30 minutes to allow the meat to absorb the seasoning.

Steamed Pork Hocks

Lay the marinated pork hocks on a plate and place 4 smashed lemongrass stalks in the center, roll the meat up, and use dental floss to tightly bind the pork hocks.

Next, you sequentially add banana leaves, 4 stalks of lemongrass, and the rolled pork hocks to the steamer. Cover and steam for about 40 minutes until the meat is cooked evenly, then turn off the heat and remove the meat.

Let it cool, cut all the dental floss off, and slice into thin pieces for serving.

Final Product

The steamed pork hocks with lemongrass and chili will have an enticing aroma of lemongrass and galangal. The pork hocks are tender, sweet, spicy, and just right. Eating it with lettuce, herbs, chili fish sauce, and rice noodles makes it even more delicious, doesn’t it?

Prepare the pork trotters

To remove the unpleasant smell from the pork trotters, use a mixture of 2 tablespoons of coarse salt, lemon juice, and lemon zest to rub the trotters until the salt dissolves completely. Then rinse them twice with clean water and use scissors to cut the trotters in half. Next, use a knife to make a few cuts on the meat to help it absorb the seasoning evenly.

Prepare other ingredients

Soak the wood ear mushrooms in water for about 30 minutes until they expand, then cut off the stems, rinse with clean water, and slice them into thin strips.

Peel the ginger and cut it into strips. Peel the garlic and shallots, then crush them.

Marinate and roll the pig trotter

Add 1 teaspoon of seasoning, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, 2 tablespoons of fish sauce, 1 tablespoon of white wine, 1 teaspoon of five-spice powder, and the pig trotter meat into a bowl. Mix well and marinate for about 30 minutes for the spices to be absorbed evenly.

Steam the pig trotter

Add smashed shallots, smashed garlic, 1 teaspoon of whole pepper, and sliced mushrooms to the marinated pig trotter meat. Roll the meat up and use a needle threaded with string to sew it up, securing the ingredients inside the pig trotter.

Wrap the sewn pig trotter with aluminum foil. Use string to wrap and tie around to secure the pig trotter in the foil.

Next, place the wrapped pig trotter into a steamer. Cover and steam for about 1 hour and 30 minutes until the pig trotter is cooked, then remove it to a plate. Wait for it to cool, then slice into thin pieces for serving.

Final Product

The steamed pork leg with five spices will have an appealing aroma once completed. The meat is tender and delicious. Eating it with rice paper, fresh vegetables, and white noodles is simply the best, isn’t it everyone?