Chinese Style Slow-Cooked Pork Hock

An extremely tasty dish that was created by MidnightTokr over at Reddit.

He describes the dish as very savory, where its characteristic flavor from the five-spice and shitake mushrooms blend nicely with the sweet and saltiness of the soy sauce.

He says that the sauce goes great over steamed vegetables, like broccoli, because it will absorb all the flavor. He also enjoys this with cauliflower rice.

He also added, which not necessary, he recommends to add the pork back to the sauce after you have de-boned it and sliced it in order to get some more flavor in there.

Yields 2 servings, with leftover sauce.

The Preparation

• 16 ounces pork hock
• 1 tablespoon butter, see note
• 1/2 cup shiitake mushrooms
• 1/3 medium onion, sliced
• 1/4 cup unseasoned rice vinegar
• 1/3 cup soy sauce, or coconut aminos
• 1 teaspoon chinese five-spice powder
• 1 teaspoon dried oregano
• 1/3 cup shaoxing cooking wine
• 1/4 cup stevia/erythritol blend, such as Swerve
• 2 teaspoons fresh garlic, crushed

The Execution

1. Gather all your supplies together, get your slow cooker plugged in and let’s get started.

2. Let’s do a little multi-tasking here, shall we? In one pan start to fry your onions up. In another pan filled with water, start to boil your shitake mushrooms. In a third pan, start to sear off the pork hock.

3. Sear the pork hock in butter until the skin starts to turn crispy.

4. Add all the ingredients to your crock pot, and mix together well. That’s the rice vinegar, soy sauce, five-spice, oregano, cooking wine, splenda, onion, mushrooms, garlic, and onion.

5. Let this cook for 2 hours on high heat.

6. Stir everything together and let cook for another 2 hours on low heat.

7. Remove the pork hock from the slow cooker and de-bone it. Slice it as you want, and add it back to the sauce in the crock pot. Stir it up well so the pork can absorb some more flavor.

8. Serve with steamed vegetables, with some sauce over the vegetables.

Keep in mind that the chart below includes ALL sauce in the recipe. There’s always leftovers when I make this.

This makes a total of 2 servings of Chinese-Style Slow-Cooked Pork Hock. Each serving comes out to be 677 calories, 37.8g fats, 6.1g net carbs, and 64.3g protein.

Chinese-Style Slow-Cooked Pork Hock

This makes a total of 2 servings of Chinese-Style Slow-Cooked Pork Hock. Each serving comes out to be 677 calories, 37.8g fats, 6.1g net carbs, and 64.3g protein.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 2 servings

Calories 677 kcal

Ingredients

  

1x2x3x

• 16 ounce pork hock
• 1 tablespoon butter see note
• ½ cup shiitake mushrooms
• ⅓ medium onion sliced
• ¼ cup unseasoned rice vinegar
• ⅓ cup soy sauce or coconut aminos
• 1 teaspoon chinese five-spice powder
• 1 teaspoon dried oregano
• ⅓ cup shaoxing cooking wine
• ¼ cup stevia/erythritol blend such as Swerve
• 2 teaspoon fresh garlic crushed

Instructions

 

• Gather all of your ingredients together, get your slow cooker plugged in, and let's get started.
• Let's do a little multitasking here, shall we? In one pan, start searing the pork in butter. In a pot filled with water, boil the shiitake mushrooms. In a third pan, fry up the onions.
• Sear the pork hocks in butter until the skin becomes crispy.
• Add all of the recipe ingredients to your crockpot and mix well. Cook for 2 hours on high.
• Stir everything together well and let cook for another 2 hours on low heat.
• Remove the pork hock from the slow cooker and remove the meat from the bones. Slice it up however you'd like and add it back to the sauce in the crock pot, stirring it up well so the pork can absorb some more of those flavors. Serve with steamed vegetables with the sauce drizzled over top.

Nutrition

Calories: 677kcalProtein: 64.3gFat: 37.8g

Keyword pork