Chinese Braised Pork Hocks with Peanuts (Instant Pot)

Pork hocks are braised in aromatic spices and seasonings using Instant Pot pressure cooker. The pork hocks are tender and flavorful without having to braise for hours on the stove.

What are pork hocks?

Pork hocks are also known as ham hocks. They are the part of the pig’s leg, usually from the joint of the trotter/pig’s foot. They have little meat and are usually encased with thick skin, fat, lots of collagen, and some connective tissue. In Chinese dishes, pork hocks are usually braised until tender. The most common ones are braised in clear soup and braised in soy sauce along with other spices. They are an inexpensive cut.

Pork hocks

How to braise pork hocks with peanuts in an Instant Pot pressure cooker

1. Bring a large pot of water to a boil. Add the pork hocks and blanch for 5 minutes. This helps to get rid of unpleasant smells. Soak the dried shiitake mushrooms in warm water until softened. Keep the soaking liquid
2. Grind the onion, garlic, and ginger into a paste consistency

3. Press saute on Instant Pot. When it says “hot”, add the cooking oil. Add the onion paste and saute for about 2 minutes

4. Add the fermented bean sauce and the dried chilis. Saute for another 30 seconds

5. Add the pork hocks, peanuts, shiitake mushrooms, along with the seasoning, cinnamon stick, and star anises. Pour in water and liquid from soaking the mushrooms, just enough to barely cover the pork hocks

6. Close the lid and turn the pressure release valve to “sealing”. Set the timer to 45 minutes and make sure it’s on high pressure and then natural release. Carefully unlock the lid and have a taste. If it’s not savory enough, you can always add a bit more taste. Same thing if it’s not sweet enough, you can add a bit more sugar

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Chinese Braised Pork Hocks with Peanuts (Instant Pot)

Marvellina

4.88 from 8 reviews

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Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

4 servings

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US Customary - Metric

 

0.5x1x2x3x

• 2 kg pork hocks see notes 1
• 20 gr dried shiitake mushrooms
• 3 Tbsp cooking oil
• Water enough to cover
• 100 gr raw peanuts

Ingredients to grind:

• 1 large purple onion peeled and quartered
• 8 cloves garlic peeled
• 10 gr ginger

Spices:

• 1 large cinnamon stick
• 2 star anises
• 4 dried red chilis optional, soak in warm water until soft

Seasonings: (the amount is just for reference, adjust to your taste preference)

• 2 Tbsp fermented bean sauce
• 4 Tbsp soy sauce
• 2 Tbsp dark soy sauce see notes 2
• 3 Tbsp Chinese cooking wine
• 4 Tbsp brown sugar or more as needed
• Salt to taste if needed

Garnish:

• 1 stalk green onion finely chopped

Equipment

• Instant Pot
• Slow Cooker

Method

 

1. Bring a large pot of water to a boil. Add the pork hocks and blanch for 5 minutes. This helps to get rid of unpleasant smell
2. Soak the dried shiitake mushrooms in warm water until softened. Keep the soaking liquid
3. Grind the onion, garlic, and ginger into a paste consistency

To make this with an Instant Pot pressure cooker:

1. Press saute on Instant Pot. When it says "hot", add the cooking oil. Add the onion paste and saute for about 2 minutes. Add the fermented bean sauce and the dried chilis. Saute for another 30 seconds. Add the pork hocks, peanuts, shiitake mushrooms, along with the seasoning, cinnamon stick, and star anises. Pour in water and liquid from soaking the mushrooms, just enough to barely cover the pork hocks
2. Close the lid and turn the pressure release valve to "sealing". Set the timer to 45 minutes and make sure it's on high pressure and then natural release
3. Carefully unlock the lid and have a taste. If it's not savory enough, you can always add a bit more taste. Same thing if it's not sweet enough, you can add a bit more sugar

To make this on the stove:

1. Preheat a heavy-bottom pot over medium heat with oil. Add the onion paste and saute for about 2 minutes. Add the fermented bean sauce and the dried chilis. Saute for another 30 seconds. Add the pork hocks, peanuts, shiitake mushrooms, along with the seasoning, cinnamon stick, and star anises. Pour in water and liquid from soaking the mushrooms, just enough to barely cover the pork hocks. Bring to a boil and then lower the heat to let it gently simmer. Cover with a lid. Let the hocks braised for the next 2 1/2 - 3 hours or until they are tender
2. Have a taste and adjust accordingly

To make this with a slow-cooker:

1. Preheat a small pan with oil. Add the onion paste and saute for about 2 minutes. Add the fermented bean sauce and the dried chilis. Saute for another 30 seconds. Add the pork hocks, peanuts, shiitake mushrooms, along with the seasoning, cinnamon stick, and star anises
2. Transfer this to the inner pot of the slow-cooker. Add the pork hocks, peanuts, shiitake mushrooms, along with the seasoning, cinnamon stick, and star anises. Pour in water and liquid from soaking the mushrooms, just enough to barely cover the pork hocks
3. Set the slowe cooker on high and cook for about 8 hours or longer until they hocks are really tender. Have a taste and adjust the seasonings accordingly
4. Garnish with some chopped green onion before serving

Garnish:

*Nutrition facts are just estimates and calculated using online tools*

Serving: 1serving | Calories: 2023kcal | Carbohydrates: 35g | Protein: 149g | Fat: 139g | Saturated Fat: 45g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 65g | Trans Fat: 1g | Cholesterol: 545mg | Sodium: 2465mg | Potassium: 2226mg | Fiber: 5g | Sugar: 20g | Vitamin A: 168IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 10mg

Notes

You can also use half hocks and half feet/trotter or use all pig trotter

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