Make this classic Taiwanese Pressure Cooker Braised Pork Hock Recipe 台式萬巒豬腳. Imagine dipping bouncy & crisp pork hock slices into the addictive secret homemade sauce. The great mouthfeel with bold, garlicky flavors make it sooo satisfying to eat!
All started from a humble food stall in a small town – Wanluan Township 萬巒鄉 of Taiwan in 1948.
This addictive Braised Pork Hock dish quickly gained popularity and the love spread around the country. People started flocking to Wanluan town to eat it.
Many other locals jumped in and started selling their own version of Braised Pork Hock. Thus, the beginning of the infamous Wanluan Pork Hock 萬巒豬腳. Now, there’s a whole street in town, known as the Wanluan Pork Hock Street, dedicated to this classic Taiwanese delicacy.
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You can enjoy these savory bites as snacks or served with rice. Though the Pork Hock is the star, the garlicky dipping sauce is the soul. The strong savory & spicy flavors with a hint of sweetness truly enhance the meat.
Ever since the first time we tasted it, we just couldn’t stop going back for more!!
What we look for in a delicious dish of Taiwanese Braised Pork Hock?
This classic braised pork hock has to be:
Great texture & mouthfeel (sliced with the right thickness) – skin, meat & fibers are bouncy & crisp with a bit of chew yet slightly tender
Full of fragrance
Not fatty/oily tasting
Amazing dipping sauce: a bold balance of sweet, savory, spicy flavors & garlicky fragrance that lingers in your mouth
Since test 1’s result is more suitable for this recipe, we developed our recipe based on Test 1’s cooking method & time. For more tender results, use High Pressure 30 minutes + 15 minutes Natural Release.
2. Whole Pork Hock, Ham Hock or Pork Knuckle: all of these refer to the same part! You can use a whole pork hock to make this recipe too.3. Bouncy Skin: Rinse the pork in cold tap water after boiling the pork hock in Step 1 (cleaning step) makes the skin more bouncy.
60 ml master stock (see above tips section for simplified version)
¼ teaspoon sugar
Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork hock for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups or cook in master stock with pork hock or any other bones and meat.
Pressure Cook the Pork Hock: Add the pork hock and 1.5 cup of master stock (see above tips section for simplified version) into the pressure cooker. Close the lid and cook at High Pressure for 20 minutes (For more tender results: use High Pressure for 30 minutes). Turn off the heat and full Natural Release (roughly 15 - 20 minutes). Open the lid carefully.
Marinate the Pork Hock: place the pork hock pieces in a smaller bowl, pour the master stock through a strainer and fully submerge the pork hock pieces in the master stock for at least 1 hour.
Make the Garlic Sauce: Mix 2 tablespoons of minced garlic, 60 ml of master stock and ¼ teaspoon of sugar together. Taste and add more sugar if necessary.
Serve: This dish is best served at room temperature. Slice the pork hock into thin slices and serve with the garlic sauce.
Bouncy Skin: Rinse the meat in cold tap water after boiling the pork in Step 1 (cleaning step) makes the skin more bouncy.
Substitute for Master Stock: see tips section in the post.
Total Cooking Time: Recipe's total cooking time excludes inactive cooking time (i.e. marinating time).
Pressure Cooker Pork Hocks Experiment
We tested 2 pounds of 1.5 inches thick Pork Hocks with 3 different sets of pressure cooking time using 1.5 cup of Master Stock. Here are the results!
Cooking Method & Time: High Pressure 20 mins + 15 mins Natural Release
Result: fragrant, flavorful, fully cooked with great mouthfeel – bouncy, crisp, a bit of chew yet tender. Just the right texture for this recipe.
Cooking Method & Time: High Pressure 10 mins + 15 mins Natural Release
Result: moist and juicy, with strong flavors. Very bouncy, crisp, and chewy.
Cooking Method & Time: High Pressure 40 mins + 25 mins Natural Release
Result: flavorful & super tender with fibers broken down. The skin only has a bit of chew left, with a gelatin-like smoothness texture. It’s delicious, but more suitable to be served as whole pieces rather than sliced.
Both Test 1’s results and Test 3’s results were delicious. Test 1’s result has the right texture & mouthfeel for this recipe, while Test 3’s super tender result is more suitable for dishes that serve whole pork hock rather than sliced.