Pork hock is one of my favourites, no matter baked, simmered with soy beans, braised or cooked with soy sauce. One of the popular ways to make pork hock as a main course in festival is boned pork hock roll.
(1) Four pork hocks are boned with sharp knife, reserve bones;
(2) Rinse boned hocks and season with 6 tbsp salt, let stand in the fridge overnight;
(3) Rinse seasoned hocks to remove excess salt;
(4) Divide meat so that it can evenly distribute;
(5) Place some slices of carrots, roll hocks tightly to form tube and tie with kitchen twine;
(6) In a 5 qt. pot, add 2L water, put in rolled pork hock and bones, bring to boil;
(7) Remove foam, add two white part of green onion, two anise stars (optional), two pieces of ginger root and some drops of lemon juice, reduce heat to medium-low, let simmer for about 1 hour or until cooked through;
(8) Transfer rolls to wire rack, let fully cool;
(9) Strain soup through a sieve to remove all solid ingredients including bones -- soup can be used as stock;
(10) Remove twine, and slice hocks and arrange them on a platter, garnish with chopped parsley flakes.
The skin of hocks tastes very chewy, hocks are not greasy, yummo!