Pressure Cooker Braised Pork Hock 台式萬巒豬腳

Make this classic Taiwanese Braised Pork Hock in Pressure Cooker Recipe 萬巒豬腳. Bouncy pork hock with addictive garlicky sauce make it so satisfying to eat!

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!

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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.

Make this classic Taiwanese Braised Pork Hock in Pressure Cooker Recipe 萬巒豬腳. Bouncy pork hock with addictive garlicky sauce make it so satisfying to eat!

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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:
  • Flavorful
  • 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

Braised Pork Hock in Pressure Cooker Recipe Ingredients 萬巒豬腳

Ingredients for Pressure Cooker Braised Pork Hock


Garlic Dipping Sauce: Garlic, Master stock, Sugar

Tools for Pressure Cooker Braised Pork Hock


Make this classic Taiwanese Pressure Cooker Braised Pork Hock Recipe 萬巒豬腳. Bouncy pork hock with addictive garlicky sauce make it so satisfying to eat!

Tips for Pressure Cooker Braised Pork Hock


1. Best Pressure Cooker Pork Hocks Cooking Time Experiment:

We tested batches of meat with 3 different pressure cooking times. Find the full experiment details and results below the recipe.

Braised Pork Hock in Pressure Cooker Recipe 萬巒豬腳 cooking experiment results chart

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.

4. Is there a substitute for Master Stock?

Here’s a Simplified Master Stock Recipe:

5. What other recipes can I make with Master Stock?

Watch How To Make This Pressure Cooker Braised Pork Hock:

Can’t see the cooking video? Watch it here.

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Make this classic Taiwanese Braised Pork Hock in Pressure Cooker Recipe 萬巒豬腳. Bouncy pork hock with addictive garlicky sauce make it so satisfying to eat!
5.0 from 1 reviews
Pressure Cooker Braised Pork Hock 萬巒豬腳
 
Prep
Cook
Total
 
Make this classic Taiwanese Braised Pork Hock in Pressure Cooker Recipe 萬巒豬腳. Bouncy pork hock with addictive garlicky sauce make it so satisfying to eat!
Author:
Recipe type: Appetizer, Dinner, Lunch, Main course, Meat, Snack, Intermediate
Cuisine: Taiwanese
Serving: 2 - 4
Ingredients
  • 2 pounds pork hock pieces (1.5 inches in thickness)
  • 1½ cup master stock
Garlic Dipping Sauce
  • 2 tablespoon garlic, minced
  • 60 ml master stock (see above tips section for simplified version)
  • ¼ teaspoon sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: This dish is best served at room temperature. Slice the pork hock into thin slices and serve with the garlic sauce.
Notes
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!

Test 1*

  • 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.

Test 2

  • Cooking Method & Time: High Pressure 10 mins + 15 mins Natural Release
  • Result: moist and juicy, with strong flavors. Very bouncy, crisp, and chewy.

Test 3

  • 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.

Experiment Conclusion

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.

Make this classic Taiwanese Braised Pork Hock in Pressure Cooker Recipe 萬巒豬腳. Bouncy pork hock with addictive garlicky sauce make it so satisfying to eat!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I have a whole hock (猪手), plan to serve it sliced. We prefer the skin to be chewier.

    Can I cook it in high pressure for 20 min with a 15 minutes natural release?

    1. Hi Will,

      Thank you for your question 🙂

      Yes, you can use that cooking time first and see how you like it 🙂

      Please take care & have fun cooking
      Jacky

  2. Loved all your recipes!! This reminded me of 豬腳薑醋??? It would be wonderful if you guys can share an IP recipe making that??? Keep up the awesome work! Hands down the world’s best IP recipe website! Thanks again!!

  3. Hi Amy & Jacky,

    Thank you for this pork hock recipe. Since I’m new at using Instant Pot, I have one question regarding the cook time. The third method with cooking time: High Pressure 40 mins + 25 mins Natural Release. Does that mean after the 25 mins of Natural Release, we have to turn the release button to venting to release any remaining pressure OR we can open the lid of the instant pot right after the 25 mins Natural Release? Thanks!

    1. Hi Aileen,

      Welcome to our site and thank you for your question 🙂

      It is best to develop the habit to turn the venting knob to the venting position every time you open the lid (after pressure cooking).

      Please take care & have fun cooking
      Jacky

    1. Hi Yyy,

      thank you for your question 🙂

      You can add them in at once and use this pork hock recipe to start off your master stock journey.

      Please take care & have fun cooking
      Jacky

  4. We have one big pork hock with bone in the middle. I’ll have to cook it as a whole. What would you suggest for the cooking time and should I have enough liquid to submerge it fully?

    Thank you.

    1. Hi Iryna,

      thank you for your question 🙂

      Do you know how thick it is? I would recommend roughly 38 – 45 minutes + natural release.

      Take care & have fun cooking
      Jacky

    2. i also only had a whole pork hock so I put it on high pressure for 40 minutes. worked great, thank you for asking!

  5. Step 3
    Why not leave the hocks in the pot to marinate after cooking?

    Then take the hocks out and strain the master sock for later use?

    1. Hi Ian,

      thank you for your question 🙂

      Straining the master stock and pouring it (introducing air) will cool off the master stock by about 15 – 20C.

      This will prevent the pork hocks from overcooking.

      Take care & have fun cooking
      Jacky

  6. Made the master stock and it is delicious! I forgot to defrost my pork hock. Can I use frozen pork hock? What would be the instructions for frozen?

    1. Hi Samantha,

      thank you for your kind words on the master stock 🙂

      As long as the pork hock pieces are partially submerged to the liquid, it will take 3 extra minutes for frozen pork hock.

      Take care & have fun cooking
      Jacky

  7. Delicious! Just made this today with the quick version of the master stock. Made some little adjustments because I didn’t have the rice wine or cinnamon sticks. Used white wine and some ground cinnamon. Also used white sugar. Will make it again. Thanks for teaching me about the master stock! Love your blog.

    1. Hi Sue,

      thank you for your question 🙂

      It was like that when we purchased it.

      It will take a butcher saw/electric meat slicer to cut through the bone so best to leave it for the butchers to do it 🙂

      Take care & have fun cooking
      Jacky

  8. Hi!

    This remains one of my favorite recipes from your website and I just made it again last week with great results. Twenty-five minutes at high pressure seems to be the magic cooking time that my family prefers for slightly more tender meat. I can only find thick sliced pork hock with a bone running down the center at my local Chinese grocery store; would you recommend de-boning before cooking or wait until the meat is cooked and ready to slice?

    Keep up the great recipes!

    1. Hi Stephen,

      Hope you have been doing well 🙂 So happy and excited to hear from you again.

      I would recommend deboning after the meat is cooked. The bone actually protects the meat closest to it and allows the surrounding meat to stay nice and moist 🙂

      See your around!

      take care & have fun cooking
      Jacky

  9. Hello Amy & Jacky,

    I’m trying this recipe right now, but I have a question. If I am increasing the pork amount to 3 lbs, how much master stock should I use? In other words, should I double the master stock when doubling the meat amount? If not, what is the formula for doubling this and other recipe on your website? Thanks!

    1. Hi Ann,

      Thank you for your question. For most of the recipes, you do not have to increase the amount of liquid or the cooking time.
      For this recipe, you will have to increase the liquid to allow the pork hock to partially submerge in the master stock to infuse the flavor 🙂

      Have fun cooking!
      Jacky

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