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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Pork hocks stew is one of the stews that is not only delicious but also very nutritious. Today, let’s join TasteVN in the kitchen to learn how to cook the pork hocks stew with sour pickled mustard greens and soft delicious eggplants, good for health to treat the whole family!
Ingredients for Pork Hocks Stew with Sour Pickled Mustard Greens and Eggplants For 4 people
Pork hocks 1 kg Sour pickled mustard greens 300 gr Sour pickled eggplants 100 gr Chopped shallots 2 tablespoons Chopped garlic 1 tablespoon Red chili a little Annatto oil 2 tablespoons Soy sauce 8 tablespoons Chili powder 1 teaspoon Tapioca flour 1 tablespoon Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning)
How to choose fresh ingredients
How to choose fresh pork leg
- Choose a firm block of pork leg, the meat fibers should be evenly cut and dry, the hooves should be intact and not peeling to ensure the pork leg is fresh.
- The meat should have a bright pink color, no foul smell, and should spring back when pressed.
- Additionally, it’s advisable to select the front leg because it has thinner, softer, sweeter meat with more tendons, making it more tender and flavorful when cooked in stews.
How to choose fresh pickled mustard greens
- Choose pickled mustard greens that have a natural yellow color, not overly bruised, with smooth leaves that are not torn or blotchy.
- You can buy pickled mustard greens pre-packaged at the nearest supermarket, TasteVN, or reputable places, paying close attention to the packaging, expiry date, and natural color of the pickled greens.
- Moreover, to ensure safety and hygiene, you can also make pickled mustard greens at home following the simple recipe from TasteVN below.
How to choose delicious pickled eggplants
- Choose pickled eggplants that are of moderate size, not too large or too small.
- The eggplants should be white, and the pickling liquid should be clear without any film.
- If buying pre-packaged pickled eggplants, pay attention to the expiration date printed on the packaging to avoid purchasing expired products.
- Additionally, to ensure safety and hygiene, you can also make pickled eggplants at home.
-800x450-35.jpg "How to cook soft and delicious braised pork hock with pickled mustard greens and eggplants, full of nutrients 2")
Tools required
Pressure cooker, pot, cutting knife, bowls, spoons and chopsticks,…
How to make Braised pig’s trotter with pickled mustard greens and eggplant
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Prepare the ingredients
First, to clean and eliminate the odor of the pig’s trotter, after purchasing, use a knife to scrape off the hair, then rub it with salt, and rinse with clean water. To make it tastier when cooked, wait for the pig’s trotter to dry, then roast the skin until golden, and rinse it again with cold water.
Next, wash the eggplant and pickled mustard greens thoroughly with plenty of water to reduce the sourness. For the pickled mustard greens, cut off the root and slice into pieces about the size of a finger.
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Cooking the Sauce
Place a pot on the stove and add 2 tablespoons of annatto oil. Wait for the oil to heat up, then add 2 tablespoons of minced shallots and 1 tablespoon of minced garlic along with 1 teaspoon of chili powder and sauté until fragrant.
Next, add 8 tablespoons of soy sauce and 8 tablespoons of water. Bring the mixture to a boil, then season with 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 2 tablespoons of sugar. Stir well to dissolve all the spices.
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Braised Pork Leg
When the sauce mixture starts to boil, add the pork leg and cook briefly for 5 – 7 minutes.
Then, transfer the pork leg along with all the sauce to a pressure cooker, add 3 liters of water, and braise for 40 minutes.
Tip: If you don’t have a pressure cooker, you can braise the pork leg on the stove over low heat for about 3 hours.
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Braise Pork Hocks with Pickled Mustard Greens and Eggplant
After braising for 40 minutes in the pressure cooker, transfer the pork hocks to a smaller pot. Then add the pickled mustard greens and eggplant to braise together on low heat. Add a few red chilies and continue to braise for another 20 minutes for the ingredients to become tender and absorb the flavors.
Once done, mix 1 tablespoon of tapioca starch with 50ml of water and add it to the pot of braised pork hocks to thicken the sauce. Finally, adjust the seasoning to taste, turn off the heat, plate the dish, and get ready to enjoy!
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Final Product
Pork hock has a golden layer of meat on the outside, evenly soaked with spices, the meat is sweet and tender, combined with sour pickled mustard greens and crunchy sour eggplant, making the meal more interesting.
With this dish, serving it with hot rice is simply wonderful, guaranteed to have you going for more!
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With just a little time and effort, you can have a delicious braised pork hock with pickled mustard greens and sour eggplant that is not only tasty but also very good for the health of the whole family. Hope that with the recipe shared by TasteVN, you will successfully make this dish and enjoy really delicious meals!
*Reference the recipe and images from the YouTube channel Nhamtran FV
