Pork Hock is the part of a pig's leg just above the foot and below the knee. It is a chunk of meat that is tough and loaded with connective tissue, ligaments and muscle fibres. Thus it needs to be cooked very slowly in order to get meat that is tender and drop off the bone. The long and slow cooking process is probably the reason why I have never seen my parents cook Pork Hock at home.
Hong Kee's Crispy Hot and Spicy Pork Hock (Photographed by Jonathan Phoon)
My father loves Pork Hock and cannot resist ordering the dish whenever he sees one on the menu. We used to prefer the braised version because the meat is usually tender and flavoursome from the herbs. That is, until we tasted the Crispy Hot and Spicy Pork Hock from Hong Kee Chinese Restaurant. The chilli and honey crusty topping was absolutely delicious, something that you just want to keep on eating. The sweet and spicy flavour of the topping makes it very moreish, with the crisp crackling being a good contrast to the tender meat.
Fortuna Court's Pork Hock (Photographed by Jonathan Phoon)
Fortuna Court's Crispy Pork Hock had lovely crackling skin and while the meat was not as tender as the one from Hong Kee it was still very enjoyable. It was also cut up to make it easier to eat as Pork Hock can be a bit difficult to eat.
Ming's Steamboat's Pork Hock (Photographed by Jonathan Phoon)
Ming's Steamboat Restaurant's Crispy Pork Hock was also cut up for easier eating with the crackling perhaps the crispiest we have eaten. The salt and pepper seasoning also helped to give it a distinct flavour that did not overwhelm the flavour of the pork.
Where's your favourite Crispy Pork Hock dish? We are always game to try a Pork Hock dish.