Comments on: Pressure Cooker Braised Pork Hock 台式萬巒豬腳

By: Ron

Ron — Sat, 16 Mar 2024 19:55:35 +0000

Very good recipe. I’ve always been using star anise, bay leaves, clove and cinnamon with pork and used to stir fry later with light and dark soy , ginger, garlic and Oyster sauce. I’ll try this with the master sauce and see if the results are different. I am never disappointed with Amy and Jack recipes and test results.

By: Amy @ FB

Amy @ FB — Mon, 23 May 2022 23:51:31 +0000

Made Pork Hock in the instant pot today 🙂

By: Ruth @ FB

Ruth @ FB — Wed, 15 Dec 2021 01:39:39 +0000

I have just followed Amy + Jacky’s recipe to make the master stock and two Taiwanese pork Hocks. So delicious! 20 minutes HP cook and 15 minutes natural release is the perfect timing👍👍👍 The texture is just so 🤩 perfect. Thank you!

By: Joey @ IG

Joey @ IG — Tue, 10 Aug 2021 19:18:03 +0000

Taiwanese pork hock + garlic sauce! When we miss Vancouver/ Richmond Taiwanese food 😍😍 This was so easy to make at home with the instant pot and the meat was super tender with just the right amount of chew! The sauce was of course super garlicky!

By: Wen D @ FB

Wen D @ FB — Thu, 22 Jul 2021 18:12:08 +0000

Made braised pork hock in the IP today, came out great and so good with rice and soy sauce eggs 😀

By: CL @ Pin

CL @ Pin — Sun, 18 Jul 2021 02:20:33 +0000

Delicious! I bought a pork hock, I had the idea of having an Asian flavour dish. This delivered!! I didn’t have wine so I used brown rice vinegar. ( pic is leftover doesn’t look that good, but it tastes amazing!!!)

By: Jeba @ IG

Jeba @ IG — Sun, 23 May 2021 22:32:04 +0000

Made this marinated pork hock with stir-fried zoodles on top of a bed of mixed white and brown rice 😉 Love your recipes Amy+Jacky!

By: Wing @ FB

Wing @ FB — Tue, 16 Feb 2021 18:44:48 +0000

Made this Braised Pork Hock for the first time! Did a whole pork hock for 40min high pressure +5 min natural release (I couldn’t wait to try it😅) it was not as tender as I’d like so I cut them up and put them back in the instant pot (turned off) to marinate for the next hour. It was delish!! The garlic sauce is a must!

By: Kim Nguyen

Kim Nguyen — Fri, 29 Jan 2021 16:55:24 +0000

Hi! I’d like to make this to add to pho! But don’t want it to be too salty. I would assume I can use half the soy sauces and salt and it should be ok right? And maybe soak it for half an hour instead of a whole hour? Thanks!

By: Laura

Laura — Sun, 20 Sep 2020 02:49:33 +0000

Really enjoyed this recipe. I did end up removing the skin between the boiling and IP and it worked fantastic!! Thanks A+J for taking the practice on for me! Your recipes are my go to for IP.