Braised Pork Hock

Rinse the Pork hock thoroughly under cold water.

Place the Pork hock in a large pot with enough cold Water to cover. Add 20g of Ginger, sliced, and 15g of Scallion, cut into large segments. Bring to a rolling boil and cook for 10 minutes, skimming off any foam. Drain the Pork hock and rinse it under cold water again to remove any impurities.

Heat 30g of Cooking oil in a large wok or heavy-bottomed pot over medium-high heat. Sear the blanched Pork hock on all sides until golden brown. Remove the Pork hock and set aside.