Recipe by Queen Dragon Mom
Adopted! Original poster's comments: Canadian bacon, smoked pork shoulder or picnic ham can be substituted for the ham hocks. QDM: I have changed the servings from 2 to 4, as well, to account for serving with rice.
Top Review by SouthernMyst
This was very tasty, easy, and definitely a keeper! I used ham hocks as originally written, but pork stock instead of chicken broth. Instead of wasting the water used to boil the hocks in for the first step, I made pork stock from it, adding the bones back to the water and continuing to boil a few more hours, which worked well. I want to note that "fermented black beans" is also known as "black bean sauce" in case anyone's put off by that ingredient; if it's not in your ordinary grocery store (in the Asian condiment section), you'll find it in an Asian grocery store if you have one near you. I served with rice this time; I'll likely serve with noodles in the future. Thanks Queen Dragon Mom for an interesting, different, yummy recipe!
- 2 lbs smoked ham hocks
- 2 tablespoons vegetable oil
- 1 tablespoon fermented black beans
- 1 tablespoon fresh minced garlic
- 1 cup green bell pepper, cut into 1 inch squares
- 2 tablespoons soy sauce
- 1 teaspoon hot red pepper powder
- 1⁄2 cup chicken broth
- 2 green onions, cut into 1 inch pieces
Directions See How It's Made
- 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.