Slow Braised Ham Hock in Yellow Bean Sauce, White Pepper & Five-Spice from Hong Kong Diner: Recipes

Ingredients

• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 2 teaspoons cornflour (cornstarch), mixed with 3 tablespoons water
• 3 tablespoons Chingkiang black rice vinegar
• 2 tablespoons sugar
• 3 tablespoons yellow bean sauce
• 500 ml (18 fl oz/2 cups) chicken stock
• 500 ml–1 litre (18 fl oz–1¾ pints/2–4 cups) hot water
• 1 bay leaf
• 1 star anise
• 1 cinnamon stick
• 2 tablespoons vegetable oil
• ½ teaspoon white pepper
• ¼ teaspoon five-spice
• 1 kg (2 lb 4 oz) ham hock on the bone, with skin on
• 2 tablespoons whole black peppercorns
• 1 red onion
• 1 teaspoon salt
• ½ a leek