Ingredients with Measurements:
- 4 pork hocks (about 2 lbs each)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp Chinese five-spice powder
- 1/2 tsp black pepper
- 1/4 cup water
Special equipment needed:
- Large roasting pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, vegetable oil, minced garlic, minced ginger, Chinese five-spice powder, and black pepper.
3. Place the pork hocks in a large roasting pan and pour the honey glaze over them, making sure to coat them evenly.
4. Cover the roasting pan with aluminum foil and bake for 2 hours.
5. After 2 hours, remove the aluminum foil and baste the pork hocks with the glaze. Add 1/4 cup of water to the roasting pan to prevent the glaze from burning.
6. Increase the oven temperature to 400°F and bake for an additional 30 minutes, or until the pork hocks are golden brown and the internal temperature reaches 160°F.
7. Remove the pork hocks from the oven and let them rest for 10 minutes before slicing.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Preheat the oven to 350°F and increase to 400°F after 2 hours.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 580
Fat: 28g
Carbohydrates: 36g
Protein: 46g
Sodium: 1,400mg
Sugar: 32g
Substitutions for ingredients:
- Pork hocks can be substituted with pork shanks or pork knuckles.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Chinese five-spice powder can be substituted with ground cinnamon or ground cloves.
Variations:
- Add sliced onions and carrots to the roasting pan for a complete meal.
- Use the honey glaze as a marinade for grilled pork chops or chicken thighs.
- Substitute the pork hocks with beef short ribs for a heartier dish.
Tips and tricks:
- Make sure to baste the pork hocks every 30 minutes to ensure they are evenly coated with the glaze.
- Let the pork hocks rest before slicing to allow the juices to redistribute and prevent them from drying out.
- Serve with steamed rice or roasted vegetables for a complete meal.
Storage instructions:
Leftover pork hocks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork hocks in a baking dish and cover with aluminum foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the sliced pork hocks on a platter with the honey glaze drizzled over the top. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Serve with steamed rice or roasted vegetables.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Stir-fried green beans
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the pork hocks are not browning evenly, rotate the roasting pan halfway through cooking.
Food safety advice:
- Make sure to cook the pork hocks to an internal temperature of 160°F to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Pork hocks are a traditional German dish, often served with sauerkraut and potatoes. This recipe adds an Asian twist with the honey glaze and Chinese five-spice powder.
Flavor profiles:
Sweet, salty, savory, and slightly spicy.
Serving suggestions:
Serve the sliced pork hocks on a platter with steamed rice or roasted vegetables. Drizzle the honey glaze over the top and garnish with chopped scallions or sesame seeds.
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Taste: Sweet, Savory, Smoky, Tangy, Caramelized