Pressure Cooker Braised Pork Hock 萬巒豬腳

Ingredients

• 907 g (2 lb)pork hock pieces, 1.5 inches thick
• 355 ml (1½ cups)master stock
• 2 tablespoonsgarlic, minced
• 60 mlmaster stock
• ¼ teaspoonsugar

Instructions

1. 1

   Clean the pork

   Optional: bring 3.5 litres of water to the boil. Boil the pork hock for 3 minutes, then remove it and rinse under cold tap water.

2. 2

   Pressure cook

   Put the pork hock and 355 ml (1½ cups) of master stock in the pressure cooker. Close the lid and cook at High Pressure for 20 minutes, or 30 minutes for more tender meat. Allow a full natural release, roughly 15–20 minutes, then turn off the heat and carefully open the lid.

3. 3

   Marinate the pork

   Transfer the pork pieces to a smaller bowl. Strain the master stock over them, making sure they are fully submerged, and leave to marinate for at least 1 hour.

4. 4

   Mix the sauce

   Stir together the minced garlic, 60 ml of master stock and ¼ teaspoon of sugar. Taste and add more sugar if needed.

5. 5

   Slice and serve

   Serve the pork at room temperature. Cut it into thin slices and serve with the garlic sauce.

What is Taiwanese braised pork hock?

萬巒豬腳, or Wanluan pork hock, is a Taiwanese dish associated with the town of Wanluan in Pingtung County. It is known for tender, springy pork served with a garlicky dipping sauce.

This version uses a pressure cooker to cook the hock in master stock, then rests the meat in that stock before slicing. That combination gives the pork time to take on flavour without requiring a long stovetop braise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 49g protein, 2g carbs, 40g fat.

The pork hock provides most of the protein and fat, while the master stock and small amount of sugar contribute relatively little carbohydrate. Pair a portion with vegetables and rice if you want a more balanced plate with added fibre and a starch accompaniment.

Why master stock matters

Cooking stock: the 355 ml of master stock in the cooker flavours the pork as it cooks. Use stock you already have, or a simplified version if that is what you keep on hand.

Marinating stock: after cooking, strain the stock and use it to cover the pork for at least 1 hour. Keeping the pieces submerged helps season them evenly.

The optional cleaning step

Blanching: boiling the hock for 3 minutes and rinsing it is an optional preparation step. It helps remove surface residue before the pork goes into the master stock.

Rinse well: use cold tap water after blanching, then add the pork to the pressure cooker. The method includes this step as a useful approach when cooking bones and meat in stock.

Choosing the pressure time

20 minutes: use High Pressure for the shorter cook if you want the hock to retain a bouncy texture. The recipe then calls for a full natural release of roughly 15–20 minutes.

30 minutes: choose the longer High Pressure setting for more tender results. Whichever timing you use, open the cooker carefully after the natural release.

Check the texture before slicing

Tenderness: the pork should be cooked through and easy to slice, while still having the springy texture associated with this dish. The longer pressure setting is the option given for a more tender finish.

Thin slices: let the pork sit in the strained stock for at least 1 hour, then slice it thinly for serving. A sharp knife makes it easier to cut neat pieces.

Serve at room temperature

Serving temperature: this dish is best served at room temperature, so allow time after marinating for the pork to lose its chill if it has been refrigerated.

On the plate: arrange the sliced pork with the garlic sauce alongside for dipping. Rice and a simple vegetable side make a practical accompaniment.

Recipe notes & tips

• Cut the hock pieces to roughly the same thickness so they cook consistently.
• Use the full natural release specified in the method rather than rushing to open the cooker.
• Strain the cooking stock before using it to marinate the pork.
• Make sure the pork is completely covered by stock during the marinating time.
• Taste the garlic sauce before serving and adjust the sugar a little at a time.

Variations

• More garlic: increase the minced garlic in the sauce to suit your taste.
• Sweeter sauce: add a small amount of sugar at a time and taste as you go.
• Tender texture: use the 30-minute High Pressure option.
• Stock choice: use a simplified master stock if you do not have a prepared batch.
• Fresh accompaniment: serve with sliced cucumber or greens alongside the pork.

Common mistakes to avoid

• Skipping the natural release: releasing pressure early changes the method; wait roughly 15–20 minutes for the full natural release.
• Under-marinating: the pork needs at least 1 hour in the strained stock; make sure the pieces are submerged.
• Slicing too thickly: thick pieces are harder to dip and eat; cut the pork into thin slices.
• Over-sweetening the sauce: add extra sugar gradually and taste after each addition.
• Opening the cooker carelessly: take care when opening the lid after pressure cooking.

How to store

Refrigerate leftover pork and sauce in separate airtight containers and use within 3–4 days. Reheat the pork gently with a little stock, or bring it back to room temperature before serving as described.

Frequently asked questions