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!

Instant Pot DUO Plus 60 is our recommendation! Also check out Our Handpicked Best Instant Pot Accessories

Jump to: Cooking TipsRecipe

Tried the Recipe? Rate it here
5 from 1 vote

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!

SUBSCRIBE FOR FREE RECIPES + TIPS

Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here

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?

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

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!
Pressure Cooker Chinese Recipes: Taiwanese Braised Pork Hock in Pressure Cooker

Pressure Cooker Braised Pork Hock 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!
5 from 1 vote
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 1 hour
Total: 1 hour 5 minutes
Servings: 2 - 4
Calories: 580kcal
Author: Amy + Jacky

Ingredients

  • 2 pounds pork hock pieces (1.5 inches in thickness)
  • 1 ½ cup master stock

Garlic Dipping Sauce

  • 2 tablespoons garlic , minced
  • 60 ml master stock (see above tips section for simplified version)
  • ¼ teaspoon sugar

Instructions

  • 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 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 pressure cook at High Pressure for 20 minutes (For more tender results: use High Pressure for 30 minutes), and full Natural Release (roughly 15 - 20 minutes). Turn off the heat. Open the lid carefully.
  • Marinate 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 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. Enjoy~
Subscribe for Free Recipes & Tips
Tried & True Recipes Weekly. 100% Free

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Video

Recipe 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).
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 580kcal | Carbohydrates: 2g | Protein: 49g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 190mg | Sodium: 437mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg
Course: Appetizer, Dinner, Lunch, Main
Cuisine: Asian, Taiwanese
Keyword: instant pot ham hocks, instant pot pork hock, instant pot pork hocks, pork hocks instant pot, pressure cooker ham hocks, pressure cooker pork hock
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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!

28
Leave a Reply

newest oldest most helpful
Jenny

Made this today, it was sooooo yummy!
My go to website for IP recipes….Love all our recipes!
Thanks Amy+Jack!

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Justin Lau

Can I cook a whole pork knuckle?

Pressure Cooker
Instant Pot DUO 80
Will

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?

Kelly

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!!

Aileen

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!

Yyy

Do you cook the master stock ahead or just add all the ingredients n cook at the same time?yy

Iryna

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.

Josephine

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

Ian Ibbetson

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?

Samantha

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?

Samantha

Sorry one more question. Can I use regular orange zest instead of chenpi?

Send this to a friend