Chinese Braised Pork Hocks with Peanuts (Instant Pot)

Course: Entree

Cuisine: Chinese

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: servings

Calories: 2023kcal

Author: Marvellina

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.

Print Recipe

Metric - US Customary

Equipment

Ingredients

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

Instructions

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
Soak the dried shiitake mushrooms in warm water until softened. Keep the soaking liquid
Grind the onion, garlic, and ginger into a paste consistency

To make this with an Instant Pot pressure cooker:

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
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

To make this on the stove:

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
Have a taste and adjust accordingly

To make this with a slow-cooker:

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
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
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
Garnish with some chopped green onion before serving

Garnish:

Notes

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

Nutrition