Slow cooker pork hock - Chinese-style authentic recipe with the best result

[@TheDistur]

That looks good!

[@rickhayhoe]

Looks like an excellent home-cooked version of an otherwise difficult preparation.

[@jasC1933]

Delicious! One of the favourites around.Gonna try out yr way! Thanks KP for sharing this yummydish.😋👍

[@JaninaM]

This looks so good. Pork is my favourite meat. I'm definitely going to cook this. Thanks for the recipe.

[@sabinamock4799]

Thank you for this recipe.

[@tktliedtke5032]

Very friendly, very sympathetic, very competent, I have subscribed thank you very much

[@kundalini1953]

Thanks I definitely try this. 👍

[@joellemb8087]

Thank you! This looks amazing and I appreciate your presentation. 😊

[@TasteofAsianFood]

Hi, please download the recipe and read more about Chinese pork hock on my food blog: tasteasianfood.com/slow-cooker-pork-hock/

[@mkleng]

Thanks for this recipe, KP! With respect, why do you make the skin crispy only to then slow cook it in water, which defeats all the crispiness?

[@TasteofAsianFood]

Sorry for any confusion caused by my unclear explanation in the video.
Chefs use this method to transform the tough texture of pork skin into a slippery, slightly puffy texture that is easy to chew. While the skin may become crispy and blistered after being exposed to high heat, this is not the intended final result. The blistered skin will eventually turn into the intended texture after being slow-cooked. If I skip the intermediate step, the intended puffy and slippery texture cannot be achieved.

[@mkleng]

@@TasteofAsianFood I know what you mean - good explanation, KP! 😊👍

[@jazzenthuiagirl]

Do you think this slow cooker method is tastier than the traditional method?
Thank you!

[@TasteofAsianFood]

It turns out the same with a slow cooker and on the stovetop.

[@fatherjim4446]

The video has different ingredients than what is listed on the recipe.