Ingredients
Pork hock (or pork shoulder), snow mountain beans (large white beans), each to taste.
Seasonings
Soy sauce, scallion segments, Shaoxing wine, ginger, and Sichuan salt, each to taste.
Instructions
1. Scrape and clean the pork hock, make a cut along the bone seam, place it in a pot of boiling water and cook through, then remove and debone the hock. Place the deboned hock in a clay pot lined with pork bones, add enough of the original cooking broth to cover in one go, then add scallion segments, ginger, and Shaoxing wine. Bring to a boil over high heat.
2. Rinse the snow peas, add them to the boiling clay pot, cover tightly, and simmer over low heat for about 3 hours until the pork hock is so tender that chopsticks can easily pierce the skin. To serve, ladle the pork hock, snow peas, and broth into bowls, season with Sichuan salt, and serve with a soy dipping sauce on the side. This dish features a milky white broth, soft white snow peas, and a tender, melt-in-your-mouth pork hock.