Delicious and Unique Simple Recipe for Fragrant Northern Pork Hocks

How to Prepare Northern Style Pork Leg

• 1

  Preparing the Pork Leg

  Wash the pork leg in a basin, add 2 tablespoons of salt and soak for about 10 minutes.

  To eliminate odors and clean, you should use a knife to scrape off the skin of the pork, add 3 tablespoons of vinegar to the pork leg, then rinse with water several times, and drain.

  How to clean the pork leg without smell: You just need to take about 1 – 2 teaspoons of salt or lemon juice (vinegar, alcohol) and rub it on the surface of the pork leg, let it sit for about 2 – 3 minutes, then rinse with cold water to finish.

  See more: Tips to eliminate odors from various types of meat that women should know.

  
• 2

  Roasting Garlic

  Place 5 – 6 garlic bulbs on a grill, then put it on the stove. Roast over medium heat until the garlic becomes fragrant and the skin chars slightly, then remove and let cool. Peel half of the garlic, crush it, and leave the other half whole for braising.

  
• 3

  Pounding Spices and Marinating the Pork Leg

  Add the crushed garlic to a mortar, add 2 tablespoons of salt, and 2 tablespoons of seasoning powder. Use a pestle to pound the spices until fine, then add 2 tablespoons of soy sauce and mix well.

  Pour all the marinating spices into the basin with the pork leg, use your hands to rub evenly and marinate for 45 minutes for the meat to absorb the spices.

  

  

  
• 4

  Fry the pork leg

  Use a deep pan on the stove, pour oil to cover the pan. Heat the pan over medium heat.

  Next, add the pork leg to fry; when the meat starts to firm up and the skin turns golden, remove the pork leg to a plate and turn off the stove.

  Then, use a brush to spread honey evenly over the pork leg. After that, put the pork leg back in the pan to fry again, turning the heat to low. Fry until the skin is crispy and slightly charred, then turn off the stove.

  Tip: Fry over moderate heat to ensure the pork is cooked evenly from the inside out and does not burn.

  

  

  

  
• 5

  Braised Pork Hocks

  Put the fried pork hocks into the pot, add all the herbal seasoning packet. Pour cold water to cover 2/3 of the pork hocks, then add 300ml of coconut water into the pot.

  Place the pot on the stove, cook over medium heat until boiling. Then reduce to low heat and braise for about 4 hours until the pork hocks are tender.

  Finally, add the remaining roasted garlic into the pot, cook for another 5 – 10 minutes then turn off the heat.

  Tip:

  • To check the doneness of the pork hocks, you can use chopsticks or a sharp stick to poke the meat; if it goes in easily, the pork hocks are tender.
  • You can also use a pot to braise the pork hocks. Additionally, to save time, you can use a pressure cooker.
  • To make the broth clearer and tastier, you should also skim off the foam during the braising process.

  

  

  
• 6

  Final Product

  The pot of pork hocks is fragrant, steaming hot with the distinctive aroma of herbs spreading throughout the kitchen.

  The meat is tender, the skin is chewy and crispy, soaked in spices. The broth has a sweet taste of coconut water and the fragrant flavor of herbs. The dish is not only delicious but also nourishing for health, especially for pregnant women!