Hearty Smoked Pork Hock with Daikon

If you’re searching for the ultimate comfort dish that feels like a warm hug in a bowl, look no further. This recipe for Braised Smoked Pork Hock with Daikon is a rustic masterpiece, delivering deeply savory and smoky flavors with an incredibly simple process. Don’t let the name sound intimidating; this one-pot wonder is surprisingly easy to make, taking about an hour from start to finish, thanks to the magic of a pressure cooker. The main technique here is a slow braise (or a much quicker pressure cook!), which transforms a tough cut of pork into a fall-off-the-bone tender delight. The daikon radish, a humble root vegetable, becomes a sponge for the rich, flavorful broth, creating a perfect balance of textures and tastes. This is the kind of dish that fills your kitchen with an irresistible aroma and will have everyone asking for seconds.

To get started, you’ll need just a handful of ingredients. The key is finding a good quality smoked pork hock, which provides the signature flavor for the entire dish. Here is everything you’ll need:

Ingredients:

• For the Main Dish:
  • 1 Smoked Pork Hock (about 1.5 lbs / 700g): You can usually find these in the meat section of larger supermarkets or at a local butcher. They are cured and smoked, packing a ton of flavor. If you can’t find a smoked pork hock, a smoked ham hock is a perfect substitute.
  • 1 large Daikon Radish (about 2 lbs / 1 kg): This is a long, white, and mild-flavored radish found in most grocery stores and Asian markets. In a pinch, you could substitute it with about 4-5 large turnips, though the flavor will be slightly more peppery.
  • Water: Enough to cover the ingredients.
• For the Aromatics and Seasoning:
  • 1 tablespoon Peanut Oil: Or any neutral cooking oil you have on hand, like canola, vegetable, or grapeseed oil.
  • 2-inch piece of Ginger: Fresh ginger adds a lovely, warm fragrant note that cuts through the richness of the pork.
  • 2 tablespoons Oyster Sauce: This is a thick, savory sauce that adds a deep umami flavor. It’s widely available in the international aisle of most supermarkets.
  • 2 Scallions (Green Onions): Finely chopped, for garnish.

Now for the fun part! This process is straightforward and yields fantastic results. Each step is designed to build layers of flavor, resulting in a perfectly balanced and hearty stew.

Instructions:

1. First, let’s prep the star of our show: the smoked pork hock. To remove excess salt and any impurities for a cleaner-tasting broth, place the hock in a pot and cover it with cold water. Bring it to a boil and let it simmer for about 10 minutes. Afterwards, drain the water and rinse the hock thoroughly under cool running water.
2. While the pork is blanching, prepare your aromatics. Peel the ginger and slice it into thin rounds.
3. Next, get the daikon ready. Peel the radish and give it a “rolling cut.” This technique is simple: make one diagonal cut, then roll the radish a quarter turn toward you and make another diagonal cut. Repeat this process to create large, irregular chunks. This style helps the pieces cook evenly and gives the final dish a wonderful rustic look. Set them aside for later.
4. In the inner pot of your pressure cooker or a large, heavy-bottomed pot (like a Dutch oven), heat the oil over medium-high heat. Add the sliced ginger and stir-fry for about 30 seconds until it releases its beautiful fragrance.
5. Now, add the cleaned pork hock to the pot.
6. Toss the hock in the fragrant oil for a minute or two, allowing it to get acquainted with the ginger.
7. Pour in enough fresh water to almost cover the pork hock. Don’t worry about being too precise here.
8. Stir in the oyster sauce to dissolve it into the water. If you’re using a pressure cooker, this is the moment to secure the lid.
9. Cook on high pressure for 20 minutes. This is the secret to getting that meat incredibly tender in no time. Pro Tip: If you don’t have a pressure cooker, simply bring the pot to a boil, reduce the heat to a low simmer, cover, and let it cook for about 1.5 to 2 hours, or until the pork is tender.
10. Once the pressure has been safely released, carefully open the lid. Bring the savory broth back to a rolling boil over medium-high heat.
11. Add the chunky daikon pieces you prepared earlier into the pot with the pork.
12. Continue to boil for another 10-15 minutes. You’ll know the daikon is done when it’s tender and can be easily pierced with a fork. It will have absorbed all that smoky, savory goodness from the broth.

There you have it! To serve, ladle the tender pork hock, juicy daikon, and rich broth into warm bowls. Garnish with a sprinkle of freshly chopped scallions for a pop of color and freshness. The first bite is pure bliss: the pork is so soft and gelatinous it practically melts in your mouth, while the daikon provides a juicy, savory contrast that is utterly satisfying. It’s fantastic on its own or served with a side of steamed rice to soak up every last drop of the delicious broth. This dish is a true testament to how simple ingredients can create something truly special and comforting. I hope you give this recipe a try, especially on a cool evening. I’d love to hear how it turns out for you! Drop a comment below and let me know if you made any fun substitutions. Happy cooking!