Sup Kaki Babi (Pork Hocks Black Bean Soup)

Sup Kaki Babi (Pork Hocks Black Bean Soup)

Course: Entree
Cuisine: Indonesian Chinese
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 4 6 servings
Author: Marvellina
Super tender pork hocks and black bean cooked in a soup that gives you that rich amazing flavor. Our kids are digging the tender fall-off the bone meat! Can be cooked in pressure cooker, slow cooker or stove top.
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Ingredients

  • 6 large pieces of pork hocks thawed if frozen
  • 2 inch ginger peeled and bruised with heavy object to release flavor
  • 2 large carrots cut into 1-inch chunk
  • 15 oz canned black beans/red beans (see notes) Drain off liquid
  • 2 stalks green onions thinly sliced

Seasonings:

  • 1 tsp sugar
  • Salt to taste

Instructions

Parboil the pork hocks:

  • Place the pork hocks in a large pot with a lid. Cover with some water and then bring to a boil for about 5 minutes. Remove from the heat and carefully pour off the liquid and rinse the hocks with cold running water. This step is to get rid of the scum and impurities. Rinse the pot with water to make sure it's clean

Cooking on the stove:

  • Place the pork hocks back into the pot. Cover with some water, about 2-inch above the pork hocks. Bring to a boil. Add ginger and lower the heat to simmer, cover, and gently for the next 4 hours (or until the hocks are really tender, almost falling off the bones)
  • 30 minutes before end of cooking time, add the carrots and cook until the carrots are tender but not mushy. Stir in the canned beans and cook for another 5 minutes. Season with sugar and salt to your taste
  • Garnish with green onions and cilantro leaves when ready to serve

Slow cooker option:

  • Place the hocks in the slow cooker, add water until about 2-inch above the hocks, put the ginger in and cook on slow for 6 hours. Add the beans and carrots one hour before the end of cooking time. If you are using dried bean, add the soaked beans and hocks at the same time

Instant pot pressure cooker option:

  • Place the hocks in the inner pot of instant pot, add water until about 2-inch above the hocks, put the ginger in. Close the lid and turn the steam release valve to "seal". Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 60 minutes
  • After 60 minutes, wait 10 minutes and then release pressure complete. Turn on the "saute" mode. Add the beans and carrots and cook until they are soft. Season with sugar and salt to your taste

Notes

If you are using dried beans, soak the beans with warm water overnight if you have time or soak with boiling water and soak for at least 4 hours and then proceed to add in the soaked beans together with the pork hocks and let them cook until tender