How to Make Crispy Fried Salted Pork Hocks That Are Irresistibly Delicious

How to cook salted fried pig’s trotters

• 1

  Prepare and marinate the trotters

  After purchasing, soak the trotters in warm water mixed with 2 tablespoons of salt and 2 tablespoons of vinegar, while soaking, use a knife to scrape off the hair and dirt stuck to the pig’s skin.

  Wash the trotters thoroughly with water several times, then continue to soak them in clean water for about 15 – 20 minutes before removing them to drain.

  Tips for cleaning trotters without a fishy smell

  • Method 1: Use a blow torch with medium flame until all the fine hairs are burned off, then wash again with clean water.
  • Method 2: Use vinegar (lemon, white wine) to rub on the pork, then rinse with water.
  • Method 3: Blanch the trotters in boiling water for about 2 – 3 minutes, then rinse with cold water.

  Put 4 teaspoons of salt, 2 teaspoons of garlic powder, and 1 teaspoon of ginger powder into a bowl, then mix well.

  Next, sprinkle the mixed spices over the pork leg, using your hands to massage for about 3 – 5 minutes to ensure the spices cover the entire leg, then marinate for about 20 minutes for the leg to absorb the spices.

  

  

  

  
• 2

  Steaming the pork leg and chilling

  Prepare a pressure cooker, add 1 liter of filtered water, then place the pork leg into the pot, cover it, and steam for about 40 minutes until the pork leg is tender.

  Tip: If you don’t have a pressure cooker, you can steam the pork leg using a steaming pot or boil it in a regular pot; the cooking time for the pork leg varies from 1 – 2 hours depending on the size of the leg.

  Let the pork leg cool completely, then wrap it tightly in foil and place it in the refrigerator for about 1 night.

  Tip: Putting the pork leg in the refrigerator will help it become crispier and tastier.

  

  

  
• 3

  Prepare the pig’s trotters before frying

  Use a skewer or fork to prick evenly all over the pig’s skin. Next, use a kitchen paper towel to dry any grease and moisture remaining on the pig’s trotters.

  Tip: Pricking the skin of the trotters evenly will help them become crispier when frying.

  In a bowl, add 2 teaspoons of vinegar, 1 teaspoon of salt, and 1 teaspoon of baking powder, then mix well.

  Use a brush to apply a thin layer of the mixed solution onto the pig’s skin, wait for 15 minutes, then brush it again and place it in the refrigerator to dry the skin.

  Tip: Applying a thin layer of the spice mixture on the skin helps it puff up and become golden and crispy when frying.

  

  

  

  
• 4

  Make the dipping sauce

  Put 3 tablespoons of soy sauce, 1 tablespoon of pho black sauce, 1 tablespoon of chili sauce, and 1/2 tablespoon of sugar into a bowl and mix well.

  Heat a pan on the stove, add 1 tablespoon of cooking oil and heat it, then add the minced shallots and garlic to sauté until fragrant.

  When the shallots and garlic become aromatic, lower the heat and add the mixed sauce into the pan, stirring until the sauce boils, then turn off the heat.

  

  

  

  
• 5

  Fry the pork leg

  Put a pot or deep pan on the stove, add 200ml of cooking oil and heat it, then add the pork leg and fry over medium heat for about 10 minutes until the pork leg is golden brown on all sides.

  When the pork leg is evenly golden, turn the heat to the highest setting, continuously turn the piece of pork leg to make the skin puff up and become crispy and golden.

  How to fry pork leg without splattering:

  • To fry meat without oil splattering, when the oil is hot, add a little salt to the pan before frying the meat. This method not only reduces oil splatter but also helps the skin become crispier.
  • Additionally, you need to ensure that the piece of pork leg is completely dry and free of water before frying, so that the skin becomes crispy and does not splatter oil while frying.

  Finally, remove the pork leg from the plate, let it drain oil, and cut it into bite-sized pieces.

  

  

  

  
• 6

  Final Product

  The fried salted pork leg has a golden, crispy skin on the outside, while the fatty meat inside remains tender, sweet, and not dry at all, dipped in a spicy, rich sauce that is extremely attractive. The dish will taste even better when served with white rice!