Name: Chinese Pork Ham Hock {Hong Shao Zhou Zi 红烧肘子} Recipe
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: Chinese
Ingredients: Skin-on Ham Hock, about 4-5 lbs, either bone-in or without bone. You can also use pork loin roast.; 2 stalks of green onion, chopped; 1 small piece of ginger, about 12 g, thin sliced; 1 tbsp cooking oil, such as avocado oil or olive oil; 4 star anises; 4 bay leaves; Two flavors, see notes:; Flavor A - A small piece of cinnamon; Flavor B - none; 1/2 cup Shaoxing wine; 1/2 cup soy sauce, naturally aged or dark soy sauce; 1/2 cup light soy sauce; 1/4 cup cane sugar, organic unrefined preferred; 1 1/2 cups of water; Two flavors, see notes:; Flavor A - none; Flavor B - use 1 small red onion, plus 1/2 tsp fennel seeds powder and 1/2 tsp coriander seeds, freshly ground

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Slow braised Chinese pork ham hock is a classic Huaiyang cuisine tradition. Skin-on ham hock works best for this recipe. The glossy jelly like melt-in-your mouth skin is the true highlight.

If you prefer a leaner option, you can use the same cooking method with skinless pork shoulder or pork butt. The flavor of the meat stays the same rich and deeply satisfying.

This is one those dishes you can make ahead of time and enjoy all week. Traditionally, people slice the ham hock and use it as a topping for a bowl of Yang Chun noodle soup, or steamed rice. You can even tuck it into a sandwich for an easy, satisfying meal.

Fun Fact: In northern China, ham hock is called “Zhou Zi” {肘子}. In the Yangtze River Delta, the home to Huai Yang Cuisine, it goes by a different name – “Ti Pang” {蹄膀}. That is why this iconic dish is also known as “Hong Shao Ti Pang” {红烧蹄膀}.

Like Red Braised Beef Shank, red braised ham hock tastes great even at room temperature. In the Yangtze River Delta region, a steaming bowl of Yang Chun Noodles topped with a slice of this tender, glossy pork is the ultimate local delicacy.

Chinese Pork Au Jus {Hong Men Zhou Zi 红焖肘子}

What do you Need to Make Chinese-Style Pork Ham Hock?

If you are wondering which cut of pork is best for Chinese-style pork ham hock, choose skin-on pork ham or ham hock. The skin becomes tender and jelly-like after slow braising. It is the best part of the dish.

If those cuts are not available, pork lion roast will work too. Just keep in mind that you will miss the rich, melt-in-your mouth texture that comes from the skin.

For seasoning, you will need ginger, green onion, organic unrefined cane sugar, naturally aged soy sauce, Shaoxing wine, star anise, and bay leaves. These simple ingredients build deep, classic flavor.

In this recipe, I offer two flavor profiles.

Flavor A uses cinnamon for warm, subtle spice.
Flavor B features red onion, fennel seeds, and coriander seeds for a brighter, more aromatic finish.

Both versions are delicious. You can choose based on your mood or the ingredients you have on hand.

Two Flavors of Chinese Pork Ham Hock

Flavor A follows a classic Chinese profile, similar to seasoning used in traditional Chinese Kou You {扣肉}. It uses just a pinch of cinnamon along with the core braising seasonings to add gentle warmth and depth.

If you want something a little different, try Flavor B. This version features red onion, fennel seeds, and coriander seeds for a brighter, more refreshing taste.

It is worthing noting that red onion rarely appears in Chinese-style red braised pork dishes. It is more common in beef recipe. Here, however, it plays a key role in lifting the flavor and adding a subtle sweetness that makes the dish even more appetizing.

How to make Chinese Style Pork Ham Hock Easy & Perfectly?

Step 1: Sear the Pork

Searing is a crucial first step. It locks-in the moisture and helps the pork stay juicy during slow braising.

A cast iron wok works best here. It holds heat well and lasts for years. Most cast-iron woks come pre-seasoned, so you do not need to season them yourself. Simple rinse, wipe clean, and dry thoroughly. Avoid using soap. After washing, wipe the surface dry, and then rub on a thin layer of oil to prevent rust.

how to Sear the Ham Hock

Heat the cast-iron wok over medium heat for about 2 minutes. Lightly coat the base with avocado oil. You can a small silicon spatula to spread the oil evenly.

Add the ginger, green onion, star anise and bay leaves.

If you are making Flavor A, add the small piece of cinnamon bark at this stage.

Place the ham hock in the wok. Gently press it down and sear for 2 minutes. Turn and repeat until all sides are nicely browned.

I like to do a second round of browning. By then, the wok is fully heated, so each side only needs about 1 minute. This extra step adds deeper color and richer flavor to the final dish.

Step 2: Slow-Cook the Pork

Remove the seared pork ham hock from the wok and set it aside on a plate.

If you are making Flavor B, add the red onion, fennel seeds, and coriander seeds to the wok, stir and fold for about 15 seconds or till fragrant.

Add everything listed under the “For the Braising Juice” to the wok. Stir well and bring the mixture a boil over medium-high heat.

Once the sauce comes to a boil, return the pork to the wok. Lower the heat to gentle simmer and beging the slow-braising process.

For a 4-5 lb ham hock, cook for about 2 hours
For an 8-10 lb ham hock, cook for about 4 hours

Turn the pork halfway through if possible. If not, simply baste it occasionally with braising liquid in the wok. This keeps the meat moist and ensure even flavor throughout.

Step 3: Cook Over Medium Heat for 15 Minutes

This step helps the sugar in the braising sauce caramelize properly, creating that beautiful, enticing color. The slightly higher heat also brings all the seasonings together, allowing the flavors to meld and deepen after the long simmer.

How to Serve Chinese-Style Zhou Zi?

For best results, refrigerate the pork overnight before slicing. Chilling firms up the meat and makes it much easier to cut clean, thin slices. Use a sharp knife or a meat slicer for the best texture.

Save all the braising juice from the wok and store it separately. After the chilling, the pork fat will rise to the top and form a white layer. This rendered fat is essential for an authentic bowl of Yang Chun noodles. Scoop it out and store in a glass jar for later use in the refrigerator.

Next, transfer the jellied braising liquid to a saucepan. Heat over medium-high until it comes to a boil. Pour the hot pork juice over the thin sliced pork to rewarm and glaze it. Finish with a garnish of chopped cilantro or green onions. .

Chinese Pork Ham Hock {Hong Shao Zhou Zi 红烧肘子} Recipe

Yield: 12 servings

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 15 minutes

Slow braised Chinese pork ham hock is a classic Huaiyang cuisine tradition. Skin-on ham or ham hock works best for this recipe. The glossy jelly like melt-in-your mouth skin is the true highlight.

Ingredients

Skin-on Ham Hock, about 4-5 lbs, either bone-in or without bone. You can also use pork loin roast.

For Browning:

2 stalks of green onion, chopped
1 small piece of ginger, about 12 g, thin sliced
1 tbsp cooking oil, such as avocado oil or olive oil
4 star anises
4 bay leaves
Two flavors, see notes:
Flavor A - A small piece of cinnamon
Flavor B - none

For the Braising Juice:

1/2 cup Shaoxing wine
1/2 cup soy sauce, naturally aged or dark soy sauce
1/2 cup light soy sauce
1/4 cup cane sugar, organic unrefined preferred
1 1/2 cups of water
Two flavors, see notes:
Flavor A - none
Flavor B - use 1 small red onion, plus 1/2 tsp fennel seeds powder and 1/2 tsp coriander seeds, freshly ground

Instructions

Browning the Ham Hock:

Gather all ingredients first. Decide which flavor you want to make - Flavor A, the classic Kou Rou {扣肉} profile; or Flavor B.
If you choose Flavor B, grind the fennel seeds and coriander seeds in a spice grinder. Slice the red onion lengthwise into thin strips.
Heat the cast-iron wok over medium-high heat for about 2 minutes. Add 1 tablespoonof avocado oil. Use a silicone spatula to spread the oil evenly across the base of the wok. Add everything listed under "For Browning", stir fry for about 15 seconds or till fragrant.
Carefully place the Ham Hock in the wok. Gently press it down and sear for about 2 minutes.
Turn and repeat until all sides are evenly browned.
For extra depth of flavor, do a second round of browning. This time, sear each side for about 1 minute, until the pork develops a rich, golden color.
Turn off the heat. Remove the seared ham hock from the wok and set it aside on a plate.

Braising the Ham Hock:

If you are making Flavor B, add the red onion, fennel seeds, and coriander seeds to the wok, stir and fold for about 15 seconds or till fragrant.

Add everything listed under "For the Braising Juice" to the wok. Stir well and bring the mixture a boil over medium-high heat. Once the sauce comes to a boil, return the pork to the wok. Lower the heat to gentle simmer and beging the slow-braising process.
For a 5-6 lb ham hock and cook for about 2 hours. Noticing the braising juice needs to be bubbling but not rolling boiling during the process. If the ham hock is more than 6 lb, add some extra slow cooking time.
Turn the pork every 30 minutes if possible. If not, simply baste it occasionally with braising liquid in the wok. This keeps the meat moist and ensures the flavor distribute evenly. Use a cast iron spatula to gently slide under the ham hock every 30 minutes as well. This helps prevent it from sticking to the wok and keeps the skin intact.
Increase the heat back to medium and cook for the final 10-15 minutes. This step helps the sugar in the braising sauce caramelize properly, creating that beautiful, enticing color. The slightly higher heat also brings all the seasonings together, allowing the flavors to meld and deepen after the long simmer.
Remove the Ham Hock from the wok and let it cool to room temperature.

How to Serve Chinese-Style Zhou Zi:

For best results, refrigerate the pork overnight before slicing. Chilling firms up the meat and makes it much easier to cut clean, thin slices. Use a sharp knife or a meat slicer for the best texture.
Save all the braising juice from the wok and store it separately. After the chilling, the pork fat will rise to the top and form a white layer. This rendered fat is essential for an authentic bowl of Yang Chun noodles. Scoop it out and store in a glass jar for later use in the refrigerator.
Next, transfer the jellied braising liquid to a saucepan. Heat over medium-high until it comes to a boil. Pour the hot pork juice over the thin sliced pork to rewarm and glaze it. Finish with a garnish of chopped cilantro or green onions.
Enjoy!

Notes

If you cook a whole ham hock, which usually weighs about 8-10 pounds, increase most of the seasonings by 1.25x, except for the Shaoxing wine and water.

For Shaoxing wine, follow this simple rule of thumb: use 2 tablespoons per pound of pork. Keep the water the same for braising - 1½ cups of total.

Simmer for about 4 hours, with a final 10-15 minutes of caramelizing to deepen the color and finish the sauce.

This dish is perfect for making ahead and enjoying throughout the week. Add the sliced pork to a bowl of noodle soup, or use it to make a hearty sandwich.

It is also freezer friendly. Store in small portions in freezer bags and use within 3 months for the best flavor and texture.