Braised Pork Hocks with Apple

Ingredients

• 1 kg Pork hocks (Preferably bone-in; blanched before cooking)
• 1 tbsp Vegetable oil (For cooking in the pressure cooker)
• 1 tbsp Fresh ginger (Grated or finely chopped)
• 4 dientes Garlic (Chopped or crushed)
• Assorted whole spices (To taste; the video does not specify which ones. Remove before serving.)
• 0.5 cup Prepared sauce (The recipe does not specify the type or ingredients; use your preferred prepared sauce, sufficiently seasoned for pork.)
• 1 Apple (Peeled; ideally medium-sized)
• 4 cup Boiling water (Enough to cover the meat in the pot)
• Salt (To taste, taking into account the salt in the prepared sauce)

Steps

1. 1

   Place the pork hocks in a pot of boiling water and blanch them for a few minutes. Skim off any foam that rises to the surface; then drain the meat well.

2. 2

   Heat the oil in a pressure cooker over medium heat. Add the ginger, garlic, and whole spices, and sauté for 1–2 minutes, until fragrant but not browned.

3. 3

   Add the prepared sauce to the pot and stir to combine it with the aromatics and spices.

4. 4

   Add the blanched pork hocks and peeled apple. Place the apple among the meat so it cooks and adds sweetness to the sauce.

5. 5

   Pour in enough boiling water to cover the meat. Taste the liquid and add salt only if necessary.

6. 6

   Close the pressure cooker according to the manufacturer's instructions. Pressure-cook for approximately 12 minutes, until the meat is very tender.

7. 7

   Release the pressure safely before opening the cooker. Remove and discard the whole spices.

8. 8

   Bring the sauce to a boil over high heat and let it boil for a few minutes, uncovered, until it becomes more concentrated and slightly thickened. Do not reduce it too much: there should be enough sauce to serve with rice.

9. 9

   Serve the hocks hot with plenty of sauce spooned over the top. The meat should be tender, juicy, and easily pull away from the bone.

Notes

The audio does not provide exact quantities for the meat, oil, aromatics, spices, or prepared sauce; these quantities are estimates to make the recipe usable. Serve with rice to enjoy the sauce. Ensure that the pork reaches at least 63 °C in the center, although for very tender meat it should be cooked until it easily pulls away from the bone.

Nutrition per serving

• main course
• pork
• pressure cooking
• braised dish
• family meal
• with apple
• served with rice