Deliciously Tender and Crispy Boiled Pork Leg: A Mouthwatering Twist

Ingredients:

  • Boneless pork hock
  • Star anise
  • Seasonings: Chicken broth powder, ground pepper, soup powder
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Choosing high-quality pork hock:

You should choose the hind leg of the pig, which should have a pinkish-white color as this part will have more lean meat and be firmer than the front leg.

To be able to buy good quality and clean pork hock, you should only choose to buy from reputable food stores, large supermarkets to ensure that the meat has clear origin and quality inspection.

luoc-thit-chan-gio

Instructions for boiling pork hock:

  • Step 1: Rinse the pork hock, marinate with 1 tablespoon of soup powder, 1/2 teaspoon of ground pepper, and 1/3 teaspoon of chicken broth powder. Let it marinate for about 15 minutes for the meat to absorb the seasonings.

  • Step 2: Roll the pork hock inwards so that the skin overlaps. Use star anise to tie it tightly.

  • Step 3: Boil the meat in a pot of water for about 30 minutes. When the water boils, turn down the heat.

  • Step 4: Remove the meat and let it cool, wrap it tightly and put it in the refrigerator for about 15 minutes. This step helps the meat firm and easy to remove the star anise.

  • Step 5: Slice the meat into round pieces and arrange them on a plate.

What to add to the pot to make the pork hock delicious?

You should boil the pork hock in cold water, the water must cover the surface of the tied pork hock, and add a little salt to the pot. At first, boil the leg over high heat, then simmer the heat so that the pork hock cooks from the outside to the inside and the meat will be more tender and delicious.

Depending on the size of the pork hock bundle, you can adjust the boiling time from 20 to 25 minutes. After boiling the pork hock until cooked, remove it immediately into a bowl of cold water for about 5 minutes, this helps the outside skin to be crunchy. Then, put it in a closed container and refrigerate it for a few hours.

luoc-thit-chan-gio-ngon1

This method will help the pork hock release gelatin to form an attractive jelly, without breaking the meat bundle. If you cook the pork hock and slice it immediately, the meat pieces will be separated and not visually appealing.

This boiled pork hock dish will be firm, flavorful, and not cracked. Good luck with this method of boiling pork hock!

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