[ts]
Here we are, still way behind. So, please give a warm welcome to our guest blogger, CSC's brother, the B!
The B is quite passionate about hong ba, waxing poetical when the topic arises. Here's how he makes hong ba. When he does, he doesn't waste anything and actually makes three (3) dishes!
1 Hong Ba (Red-Braised Pork Hock)
[the B]
In a pot with some water, Ninang (godmother) boiled the pork leg with onions and a little salt. Then it simmered and slow-cooked for 3 hours while she went to watch a movie. =)
After slow-cooking, I pan-fried the pork leg with some shallots and soy sauce to brown it. Then back to the pot it went, along with just one-fifth (1/5) of its "soup" (resulting pork broth). I mixed in light and dark soy sauce, brown sugar, whole black pepper and star anise. The pork leg slow-cooked for another one-and-a-half (1.5) hours. After all that time, I was not so satisfied with the sauce so I cheated and put some flour to make the sauce thicker. =)
Serve the pork leg with its thick sauce, along with some Chinese mushrooms and bok choy.
2 Shabu-shabu (aka Hot Pot)
[the B]
As for the rest of the soup? That is, four-fifths (4/5) of the original boiling liquid/pork broth.
Well, we usually use it for shabu-shabu/hot pot. We use any vegetables on hand and cook it in the pork broth. We then make our condiment: sate/satay sauce with raw eggs (mix them together in a small bowl). On this occasion, we had bok-choy, radish, carrots, pechay and shiitake mushroom. Take cooked items out of the broth and dip in the satay-egg sauce. Delicious! =)
3 Hong Ba Pao/Bao (Hong Ba Bun)
[the B]
Finally, we got some buns from T&T and made a Hong Ba Pao with leftover hong ba and its sauce. =)
[ts]
Wow, this is such a great post! Thanks, the B!
Monday, August 25, 2008
Hong Ba (Red-Braised Pork Hock)
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I love hong ba. If it's not for the cholesterol I will eat it everyday. Thanks for the post B.
ReplyDeleteHmm - I've never had this before. Now, I've had hamhocks a time or two but never this way. I'd totally try this!
ReplyDelete-DTW
www.everydaycookin.blogspot.com
There are so many things i like about this - especially the flavoring with star anise, and the presentation with the bok choy and mushrooms.
ReplyDeleteOh my does this ever sound good & I love the three resulting dishes. Really though when doesn't good slow cooked meat taste good.
ReplyDeleteMan do I love this dish......but boy do my arteries complain! ;o)
ReplyDeleteI bought a family-sized package of hocks from the Superstore. I know what I'll make now. Slow cooked pork hocks is one of our favourites!
ReplyDeleteOh wow, this looks so good!
ReplyDeleteHong Ba is one of the family's favorite. We do not add star anise though, because the kids do not like it. I substitute bay leaf instead.
ReplyDeletelook good your hong bak!!.I think your version of hong bak is Shanghai style.I used to eat your style hong bak at Shangai restaurant.It's called "yin tui"..my mom hong bak,just dark soy sauce ,sugar and garlic!!..now you make me wanna to cook hong bak!!hahaha!
ReplyDeletemy Mom's recipe is similar to yours with the addition of mushrooms, dried shrimp and boiled eggs. i add chili peppers cause i like spicy foods.
Deletenothing like gelatinous slowly simmered pork hocks. Been wanting to make pata tim for a while so I'm off to big up some recipes.
ReplyDeleteThe B has read and appreciates your comments! He is now making more dishes to post! =)
ReplyDeleteYou have elevated the ham hock. In sould food its mostly used for seasoning greens and I always though so much more could be done. I am saving this.
ReplyDelete