Stewed Pork Hock (Jiǎng Mèn Zhǒu Zi)

A hearty, rustic, and incredibly satisfying dish. A whole pork hock (or knuckle) is first scalded and cleaned, then braised for several hours in a rich, aromatic liquid dominated by dark soy sauce (giving it a deep red-brown color), ginger, scallions, rock sugar, and spices like star anise. The long, slow cooking breaks down the tough connective tissues, rendering the meat fall-apart tender and the skin gelatinous and sticky. The sauce reduces to a thick, glossy, and intensely flavorful glaze that coats the hock. It is often served whole as a dramatic centerpiece, with the rich, collagen-packed sauce spooned over plain rice or steamed buns.