Marinated Pork Hock Slice Recipe

Prepare pork hock

Rinse the pork hock under cold water and pat dry with paper towels. Trim any excessively thick fat or ragged edges. Using a sharp knife, slice the pork hock crosswise into 1/2-inch (approx. 1.25 cm) thick slices. Keep slices even so they cook uniformly.

Make the marinade

In a bowl large enough to hold the pork slices, combine light soy sauce, dark soy sauce, shaoxing wine, oyster sauce, brown sugar, minced garlic, minced ginger, toasted sesame oil, ground white pepper, kosher salt, and 60 ml water. Whisk until the sugar dissolves and the mixture is homogenous.

Marinate

Place the pork hock slices into the marinade, turning to coat completely. Press the slices down so they are submerged as much as possible. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration. Turn slices once halfway through marinating to ensure even flavor.

Bring to room temperature

Remove the marinated pork from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Reserve the marinade.

Sear the slices

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Working in batches if necessary, place pork hock slices in a single layer without overcrowding. Sear for 2–3 minutes per side until a deep golden-brown crust forms. Adjust the heat if the pan smokes excessively.

Reduce marinade

While searing, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for 4–6 minutes or until slightly thickened and aromatic (bring to at least a rolling simmer for food safety). Taste and adjust seasoning — if it’s too salty, add 1–2 tbs water and simmer briefly.

Finish in pan with glaze

After searing all slices, reduce heat to medium-low and add the remaining 1 tablespoon vegetable oil to the pan. Return all pork slices to the pan in a single layer or slightly overlapping. Brush or pour the reduced marinade evenly over the slices. Cook for another 2–3 minutes, flipping once and spooning glaze over the top, until slices are cooked through and glossy. Internal temperature should reach at least 70°C (160°F) for well-done pork.

Rest and garnish

Transfer the cooked slices to a plate and let rest 5 minutes. Sprinkle sliced scallions and toasted sesame seeds over the top and garnish with cilantro leaves if using. Serve with lime or lemon wedges on the side to brighten the dish.

Serving suggestion

Serve warm as a main protein with steamed rice, pickled vegetables, or as a topping for ramen or noodles. Leftovers keep refrigerated up to 3 days; reheat gently in a skillet with a splash of water to loosen glaze.