Recipe of Favorite Pork hock vege stew

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The ingredients needed to make Pork hock vege stew:

1. Get 1 kg Pork hock
2. Take Potato
3. Prepare 1 White Radish (Daikon)
4. Take 2 Carrots
5. Prepare 5 Shiitake mushrooms
6. Make ready 1 handful Lotus seed
7. Prepare Sliced Lotus root
8. Prepare 2 good size Bok Choys
9. Prepare Salt

A wide variety of pork hocks options are available to you, such as material, use, and certification. ··· Stewing Beef Cleaner Cleaning Machine Pork Dripping Hock Foot. Pickled, cured, cooked, boneless pork hocks. PET plastic jars of pork hocks. Bay View Packing Company sorts and selects only those pork hock pieces (not whole pork hocks) which meet their high standards, which are then hand trimmed, final.

Instructions to make Pork hock vege stew:

1. In a large pot, boil the pork hock until bubbly. Drain the water and clean the pork thoroughly under cold water. Do this step TWICE.
2. Move the pork into a slow/pressure cooker and fill water to cover the pork. If you don't have one, just use a large pot.
3. If you use dried Shiitake, rinse and soak them with hot water.
4. Peel and cut daikon, carrots, bok choy and potatoes into big cubes.
5. Boil the daikon for a few minutes to lighten the smell and taste.
6. Add daikon, shiitake, lotus seed and carrots into the pot with the pork hock.
7. Add 1 table spoon of salt.
8. If you use slow cooker, set it to 2h. If you use pressure cooker, cook for 30-45mins until the pork is soft. If you use normal pot, bring the pot to boil and shimmer for 2h.
9. Put the potatoes, lotus root and bok choy in, stir a little for them to be soaked in stock and cook for another 1 hour if you use slow cooker or pot; 15-20mins or until the potatoes are soft if you use pressure cooker.
10. Serve with rice, bread, egg noodle or just by itself if you put a lot of potatoes in.

PET plastic jars of pork hocks. Bay View Packing Company sorts and selects only those pork hock pieces (not whole pork hocks) which meet their high standards, which are then hand trimmed, final. Pork hock may be the front or hind leg and may or may not include the knuckles. The front hock is preferred since it is meatier. Note, though, that it is the tendons in the knuckles that gives the sauce of this sweet sour pork hock stew its distinctively rich and rather sticky texture.

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