Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Handle the kitchen knife carefully when chopping aromatics to prevent cuts.
Slice 1 head of garlic in half, 1 piece of red onion in half, and 1 piece of ginger.
Watch out
Cut aromatics carefully on a stable board to avoid knife slipping.
Handle raw pork hock with care and wash hands thoroughly afterwards to prevent cross-contamination.
Place sliced garlic, onion, and ginger at the bottom of a pot. Add 1 piece of pork hock, 2 tbsp salt, 3 pieces star anise, 1 tbsp peppercorns, 3 pieces bay leaves, 50 ml vinegar, and 1.5 liters water to submerge the meat. Cover the pot, bring to a boil, and cook until tender.
local_fire_departmentMedium heat, about 50 minutesWatch out
Ensure the water fully covers the pork hock so it cooks evenly, otherwise the top part will remain tough.
Use oven mitts when placing and removing the hot pork hock from the oven to prevent severe burns.
Transfer the tender pork hock onto a wire rack. Dehydrate the skin in the oven using the least possible heat for 3 to 4 hours (or sun dry for 1 to 2 days) until the skin is completely dry.
local_fire_departmentLowest oven heatWatch out
Keep the oven temperature very low, otherwise the meat will cook and crack instead of just dehydrating the skin.
Hot oil will splatter violently when the pork hock is added; keep a safe distance and lower it in gently using tongs.
Prepare 1 liter of oil in a pot and heat it up until very hot. Carefully submerge the dehydrated pork hock into the hot oil, spooning hot oil over it, and deep fry until the skin bubbles and turns golden brown and ultra-crispy.
local_fire_departmentHigh heat, about 15 to 20 minutesWatch out
Make sure the oil is extremely hot before dropping in the pork hock, otherwise the skin will become soggy and greasy instead of crispy.
Be careful with chilli seeds and wash hands after handling them to avoid irritation.
Finely chop 1 piece of red onion, 1 piece of cucumber, 2 cloves of garlic, and 3 pieces of chilli. Place them in a bowl, add 2 tbsp of sugar and 100 ml of vinegar, then mix well until combined.
Watch out
Chop the vegetables uniformly so the dipping sauce has a balanced texture in every spoonful.
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