Braised Pork Hock and Broccoli

Braised Pork Hock and Broccoli, fork tender pork hock cooked in sweet soy sauce served in crispy broccoli florets

Braised Pork Hock and Broccoli

This dish is inspired by one of the first Filipino food blogs that I followed, Casa Veneracion.  During those days it was still called and this dish was actually one of the first blog post I read there, I was so excited trying it as I never had tried combining broccoli and pork hock yet hence I gave it a shot. As expected it tasted amazing and since then it became a mainstay in our family menu. Since then I trusted her recipes and recreated those that interests me.

This recipe is not exactly the same as Connie’s recipe as I had made some adjustments, so instead of deep frying then and pressure steaming a whole leg my version is braised slowly saving me time and preparation steps. For those who like to see the original recipe have a look here.

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Braised Pork Hock and Broccoli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Braised Pork Hock and Broccoli, fork tender pork hock cooked in sweet soy sauce served in crispy broccoli florets


  • 1 whole pork leg, cut into 1.5 inch sections
  • 68 pcs dried shiitake mushrooms
  • 1 head large broccoli, cut into florets
  • 4 tbsp oyster sauce
  • 3 pcs bay leaves
  • 1 head garlic, minced
  • 2 tsp minced ginger
  • 2 pcs shallots, minced
  • 1 tbsp cornstarch
  • water
  • freshly ground black pepper
  • salt
  • oil


  1. Rehydrate shiitake in 1 cup of hot water for at least 15 minutes. Once rehydrated reserve water and separate the shiitake.
  2. In a large pot add oil and sauté garlic, ginger and shallots.
  3. Add pork leg and brown evenly on all sides.
  4. Add bay leaves, oyster sauce, black pepper, rehydrated mushrooms, mushroom water and 2 cups of water. Bring it to a boil, put in simmering heat then cook for 1 – 1 1/2 hours or until meat is tender and fat is jelly like in consistency. During this process occasionally check liquid and add water if needed.
  5. Remove pork hock and set them aside.
  6. Dissolve cornstarch in 1/4 cup of water then add in the pot with liquid, continue to simmer this liquid until it is reduced. Season it with freshly ground black pepper and salt if needed. You can also adjust the taste by adding more oyster sauce if you prefer.
  7. On a separate pot, boil water with a pinch of salt then cook broccoli for 2 minutes. Drain in running cold water.
  8. Place broccoli in a plate, then top with the pork leg meat and its sauce.


Braised Pork Hock and Broccoli Wide


4 Responses

  1. This looks good. I would have several servings of rice with this pork hocks.

  2. kitchenriffs says:

    Love this dish! So much flavor. Great photos, too.

  3. Kristy says:

    This looks delicious. I like the slow braise. I bet it was very tender and flavorful.

  4. Juliana says:

    I love pork hock, but almost never cook it at home since my husband does not eat…now, looking at the picture I am craving for it…looks delicious Raymund…
    Have a great week 😀

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