【Braised Pork hock and feet in anka and fermented bean curd sauce】
At a farm, I bought pork hock with feet, perfect, have not have pig feet for a long time. I still have 5 year old Hongzao or Anka sauce (fermented sweet rice with red yeast rice) left. The colour is deep red and it smells so good. I made this dish using some of the hongzao and fermented bean curd. It turned out to be wonderful, what a delicious dish. MaomaoDad and MaomaoGreatDad enjoyed this dish a lot!
Prepare time: 15 minutes
Cook time: 35 minutes
Serves: 6 servings
1) 1 pork hock with feet (1450g), chopped to small pieces;
2) 1.5 tbsp olive oil, 1 green onion washed and chopped to 1 inch long, 2-3 slices of ginger, HongZhao, 1 small piece fermented bean curd, 1 tbsp fermented bean curd sauce;
3) 2 tsp sugar, 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce, 1/6 tsp salt;
4) 1/2 tsp sesame oil.
1: Clean and wash chopped pork hock and feet with water, then drain. Place them in a container or in the sink; pour 10 cups boiling water (Picture 1) and let stand for 2 minutes. Rinse and drain.
2: Heat 1.5 tbsp olive oil in a non-stick sauté pan over medium-high heat, sauté chopped green onion, sliced ginger and Hongzhao for 60 seconds (Picture 2). Add meat and 1 small piece fermented bean curd, stir and cook for 3-4 minutes (Picture 3).
3: Transfer meat and sauce inside InstantPot pressure cooker, add 1 tbsp fermented bean curd sauce and all ingredients in Ingredient 3), stir to mix (Picture 4). Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 32 minutes of cooking time.
4: When program finishs, wait for 3-5 minutes, release the pressue and open the lid. Select “Sauté” and set temperature to “high”, stir occasionally until the sauce is reduced to 1/4.
5: Add 1/2 tsp sesame oil, stir to mix. Transfer to a serving plate and serve immediately.