Slow Cooker Chinese Stewed Pork Hock (Pata Tim)

Slow-cooked pork hock becomes tender and flavorful in a savory blend of soy sauce, star anise, and brown sugar, creating a comforting dish that's easy to love. The rich sauce and earthy mushrooms make every bite a delight.

Course Main Course

Cuisine Chinese

Keyword Asian cuisine, comfort food, hearty meal, slow cooker, stewed pork

Prep Time 10

Cook Time 8 20

Total Time 8 30

Servings -6 servings

Calories 450kcal

Author Liza A

Ingredients

2 1/2 lbs pork hock
3/4 cup soy sauce
1 tsp whole peppercorn
2 bay leaf
1 piece star anise
½ cup brown sugar
2 tbsp liquid seasoning Knorr or Maggie
5 cups water
1 medium carrot peeled and sliced thinly
8 pcs dried shiitake mushrooms soaked in hot water for 20 minutes and drained
Bunch bok choy

Instructions

In slow cooker, combine soy sauce, peppercorn, bay leaf, star anise, brown sugar, liquid seasoning and water. Mix well; add pork hock and carrots. Cover and cook on low heat for 8 hours.
Gently transfer pork hock and carrots onto a serving platter. Scoop 2 cups of the sauce into a pot and bring to a boil over medium high heat. Add mushrooms and bok choy. Reduce heat, cover and let simmer for 15 minutes.
Dissolve 2 tbsp cornstarch in 2 tbsp water; slowly add to the sauce. Stir until sauce thickens. Turn off heat. Scoop vegetables and place around pork hock. Pour sauce over meat and vegetables.
Serve and enjoy!

Nutrition