Ingredients
1000 g (about 2.2 lbs) pork hock, 100 g (about 3.5 oz) baby bok choy hearts.
Seasonings
20 g scallion segments, 15 g ginger slices, a pinch each of Sichuan peppercorns, star anise, cloves, Sichuan peppercorn oil, MSG, soy sauce, and aged vinegar, 2 teaspoons salt, 1 teaspoon white pepper, 3 tablespoons Shaoxing wine, 5 teaspoons chili oil.
Preparation
1. Trim the roots from the baby bok choy, wash them, score a cross on each root end, blanch in boiling water, remove and rinse under cold water, drain, then arrange on a plate as a base.
2. Remove the bone from the pork hock, scrape off any hairs, wash it clean, blanch in boiling water, then remove and rinse under cold water, and drain.
3. Then place in a small basin, add scallion segments, ginger slices, Sichuan peppercorns, star anise, cloves, salt, and cooking wine, and marinate for 8 hours.
Steps
1. Wrap the pork hock in cheesecloth and steam in a steamer for about 40 minutes until fully cooked. Remove the steamed pork hock, let it cool, then slice thinly and arrange on top of the bok choy hearts.
2. Mix ground white pepper, chili oil, MSG, soy sauce, and aged vinegar together to create a sauce, then pour it evenly over the sliced pork hock and bok choy hearts, and finish by drizzling with hot Sichuan peppercorn oil.