[My Mom's Oven Roasted Pork Hock] This roast seasoning has only 6 ingredients!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique flavor, while brown sugar is more economical.

pork hock

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner, while chicken thighs are a budget-friendly protein.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides acidity without the cost of rice wine.

Make parallel slits all around the bone of the pork hock using a sturdy knife.

Rotate the hock and cut lengthwise, ensuring enough gap between pieces so the meat stays intact.

Boil the pork hock in a pot of cold water to get rid of the stinkiness, adding in 1/2 cup of rice wine.

Wait for the water to come to a boil and see it get foamy, then take it off the heat.

Rinse the pork hock under cold tap water to stop the cooking process.

Drizzle about 1 tablespoon of soy sauce over the pork hock, ensuring it's covered.

Sprinkle a generous amount of a spice mix (salt, dried parsley, chili powder, citron numbing pepper, brown sugar) on both sides of the pork hock.

Let the pork hock marinate for about 15 minutes.

Transfer the pork hock into an aluminum foiled container for baking and pour in the marinade.

Bake at 400°F for around 1 hour, checking if it's larger, then bake for about 1 hour 20 minutes.

After baking, pour out the liquid from the container to make a sauce.

Mix 2 tablespoons of the liquid with half the amount of honey to create a semi-sticky sauce.

Broil the pork hock for about 2 minutes, flipping it halfway through and brushing the back side with the sauce.

Transfer the pork hock onto a plate and let it cool slightly before slicing down the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens