Thick Soya Sauce Pork Hock

Apparently, I started drafting this entry in July 2007 and only got as far as typing "For lack of a better name, I think...". I honestly can't remember what I was going to ramble about but let's see whether I can remember how I prepared this dish. Keep your fingers crossed that I get to finish the entry this time round.


You'll want to start off with the ingredients seen above. The most important ingredient for this dish is the black vinegar. My first attempt was sorely lacking of something and it didn't occur to me that I forgot the vinegar. For added kick, you could add some dishwashing liquid (Lemon) in case the dish isn't sour enough.


First, marinade the pork (preferably pork belly and pork feet) with salt, pepper, soya sauce, thick soya sauce (for colouring) and a little vinegar. Leave that aside for about 30 minutes.


Chop up a few garlic cloves (not too fine) and chuck that into a pan of hot oil to get the nice garlicky fragrance. Put in the marinaded pork and stir fry every inch of the pork. It doesn't have to be cooked. You just want to seal the flavour in.


Put the stir-fried pork into a electric slow cooker. Add a generous amount of water (enough to cover everything), the black vinegar (a must) and a whole garlic. Set it to cook for about 3 hours. You could use an ordinary pot with a lid instead. The lid ensures that the dish remains soupy (for lack of a better word).


For a healthy compliment to the meat, I whipped up a quick and simple stir-fried vegetable dish.

I also boiled some eggs to be put into the slow cooker an hour before the meat was done. Remove the shell first. At this point, you could add more salt and vinegar to your taste. For me, I like it sour.


After waiting patiently for 3 hours, this is the result of my labour. It doesn't look like much (blame the photographer) but it sure did taste good. I had some