Ingredients
750 g (about 1.5 lbs) pork hock, 50 g (about 1/4 cup) red dates, 750 ml (about 3 cups) fresh broth.
Seasonings
25 g rock sugar, 10 g ginger, 15 g scallion, 3 g salt.
Instructions
1. Wash the pork hock clean, blanch it in boiling water to remove any blood and impurities, then rinse thoroughly; pit and wash the red dates; crush the rock sugar, and caramelize a portion of it into a sugar syrup.
2. Place chicken bones at the bottom of a pot to form a base, then set the pork elbow on top. Add fresh broth, ginger (lightly smashed), scallions (tied into knots), salt, and sugar syrup. Bring to a boil over high heat, skimming off any foam, then reduce to low heat and simmer until tender. Remove and discard the ginger and scallions, then add red dates and rock sugar. Continue simmering until the pork elbow is soft, sticky, and the sauce has thickened. Transfer to a large round platter (skin side up) and pour the original sauce over the top. This dish has a glossy red color, with tender, melt-in-your-mouth pork elbow and a balanced sweet-savory flavor.