Ingredients
500 g (about 1 lb) pork hock, 50 g walnut kernels, 20 g white beans, 15 g cucumber.
Seasonings
10 g scallions, 10 g cooking wine, 5 g Sichuan peppercorns, 4 g salt, 2 g ginger, 2 g sesame paste, 3 g vinegar, 5 g garlic.
Instructions
1. Scrape and wash the pork hock clean, boil it in a pot until about 90% cooked, then remove and cut into pieces 4.5 cm long, 2 cm wide, and 1 cm thick. Return the pieces to the pot, add scallions, Sichuan peppercorns, Shaoxing wine, and salt, and bring to a boil over high heat. Slowly pour in a mixture of wet mung bean starch and sesame paste, stirring constantly as you pour. Once boiling, pour into a bowl, let cool, then refrigerate until set into a sesame-flavored jelly. Cut into diamond-shaped pieces.
2. In a wok, bring clear broth and salt to a boil, then thicken with a cornstarch slurry. Add Sichuan peppercorn-infused scallion, Shaoxing wine, ginger juice, and scallion oil, stirring to combine—this creates the "White Jade Sauce." Let it cool and set aside. In a separate bowl, mix sesame paste, clear broth, salt, vinegar, and minced garlic into a smooth paste, then spread evenly over the pork hock. Combine the hock with the prepared sesame paste mixture and arrange on a plate. Top with walnuts, edamame, and shredded cucumber. Blanch fresh Sichuan peppercorns in boiling water, flatten them, and place in the center. Pour the cooled White Jade Sauce over everything. This dish features a soft, silky sesame coating, a crystal-clear sauce, and tender, melt-in-your-mouth pork hock that is rich but not greasy. The combination of meat and vegetables makes it refreshing and light—perfect for summer.