Hunan Smoked Ham Hock With Hot Black Bean Sauce Recipes

Steps:

• Place ham hocks in a pot, cover with water and bring to a boil; reduce heat and simmer for 1 hour or until the meat easily separates from the bone with a fork.
• Remove hocks from water, allow to cool, take off meat from the bones and slice into 1 inch slices.
• This step can be done well ahead.
• Note: If using canadian bacon, picnic ham or smoked pork shoulder you amy simmer in water until very tender or use as is without simmering.
• Heat wok or saute pan over high heat, add vegetable oil and when very hot add black beans and garlic; mash together.
• Stir in meat, add green pepper, soy sauce, red pepper powder and chicken broth.
• Stir continuously until well blended; add green onion.
• Serve hot.

Steps:

• In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

Steps:

• Wash beans and remove all gravel and such.
• Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
• Add spices.
• Bring to boil.
• Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
• Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
• Remove meat from ham hocks (discarding fat and bones) and return to the soup.

Steps:

• In crockpot add cleaned beans, onions, garlic and ham hock.
• Cover with water or chicken stock and cook on medium for 6 hours.
• At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
• Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
• When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.

Steps:

• Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
• Then fry in a hot wok containing the vegetable oil.
• Cook for just a moment, and then add the bean curd cubes.
• Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
• Stir-fry for about 1 minute.
• Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
• Thicken the sauce with the cornstarch mixture.
• Garnish with the black pepper, scallions, and sesame oil.
• Serve hot.

Steps:

• Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
• Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

Steps:

• Rinse the beans, soak in water overnight.
• Put the beans and the water into a large pan.
• Add the ham hocks and chopped onions.
• Bring to a boil, reduce to a simmer and cook all day, up to 8 hours.
• More water can be added if needed or desired, depending on how thick you like your soup.