Stew Ham Hock

This is a favorite cut, particularly cooked this way. It is cooked in a pressure cooker with ginger, star anise, dark and light soy sauces, dark raw sugar, rock sugar and water. A lot of people think this is a very fatty dish, and it does taste that way. It is, however, not very fatty at all. The mouth feel is mostly due to the creamy connective tissues so abundant here. After cooking for a long time, it has the most decadent texture. I felt asleep and cooked this for too long. As you can see here, it is not dry at all but soft and creamy, just falling apart a little bit. Lovely as can be.