INGREDIENTS
2-4 lbs of pork on the hock
1 knuckle of ginger, sliced
1/2 cup white wine
1 cup Kikkoman low sodium soy sauce
1/4 cup rock sugar (found in most Asian markets)
Canola oil
Water
DIRECTIONS
1. In a large pot, add pork hock and cover with water. Bring to a boil and cook thoroughly, then drain.
2. In a separate non-stick pot, cover bottom with canola oil, ginger and cooked pork. Brown hock on all sides, then add white wine and simmer until all liquid has evaporated.
3. Add soy sauce and enough water to cover the pork. Bring to boil for 10 minutes, then reduce to simmer.
4. Once the soy sauce + water have reduced by half, add rock sugar. Every 20 minutes, poke the pork with chopsticks to allow it to absorb the sauces.
5. Simmer until the sauce has a syrup-like consistency and baste pork at regular intervals. Depending on weight, pork may take 2-3 hours to braise. Once reduced, serve warm with sautéed or steamed greens.
6. Garnish with Mother in Law's Gochujan Sauce in Tangy or Sesame.
