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How to Make Elbow with Handle

The pork hock is tender and non-greasy, with a gelatinous skin, rich and savory flavor. Accompanied by scallion segments and sweet bean paste, it offers a unique taste. Named for its handle-like paw, it is a famous dish from Dali County, Shaanxi Province. It is rich in nutrients but has a high preparation difficulty.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

Ingredients

  • Pork front hock with foot and claws
  • Red fermented tofu
  • Sweet bean paste
  • Fine salt
  • Dark soy sauce
  • Light soy sauce
  • Cooking wine
  • Garlic slices
  • Minced ginger
  • Star anise
  • Cinnamon bark
  • Scallions

Tools

  • Small axe (to break the bones)
  • Sterilized gauze (large enough to cover the hock)

Measurements

Per serving: Serves three

  • Pork front hock with foot and claws: 1 piece (approx. 2.5 jin = 1250 grams)
  • Red fermented tofu: 1 piece = 10 grams
  • Sweet bean paste: 150 grams
  • Fine salt: 15 grams
  • Dark soy sauce: 35 grams
  • Light soy sauce: 25 grams
  • Cooking wine: 25 grams
  • Garlic slices: 50 grams
  • Minced ginger: 10 grams
  • Star anise: 3 pieces
  • Cinnamon bark: 5 grams
  • Scallions: 200 grams

Instructions

  • Scrape and clean the hock thoroughly. Place it on the cutting board with the head facing outward, the handle (paw/claw) facing inward, and the skin facing down.
  • Using a knife, cut along the leg bone from the head to the handle, separating the meat from the bone on three sides. Keep the bottom of the bone connected to the meat to expose the bone. Then, use the back of the knife (or preferably the axe) to break the two sections of the leg bone in the middle.
  • Place the hock in a pot and boil until about 70% cooked. Remove it when the exterior looks normal and the interior is pale red. Wipe it dry with a clean cloth. While still hot, coat the skin with dark soy sauce.
  • Take a steamer. Place star anise and cinnamon at the bottom. Break the joint of the handle with your hands without damaging the skin. Place the hock in the steamer with the skin facing down. Arrange the handle against the side of the pot to form a circular shape, fitting it to the size of the hock.
  • Sprinkle fine salt over it. Cover the meat with sterilized gauze. Spread the sweet bean paste (50g), scallions (75g), red fermented tofu, dark soy sauce, light soy sauce, ginger, and garlic on top of the gauze. Steam over high heat for about three hours, or until the meat is thoroughly tender.
  • Remove from the steamer, uncover the gauze, and invert onto a plate. Remove the star anise. Serve with scallion segments and a small dish of sweet bean paste on the side (or spread the sweet bean paste over the hock and serve with a small dish of scallion segments).

Additional Notes

  • Determine the 70% cooked stage based on actual conditions; if possible, consult elders in your family for guidance.
  • Add water to the lower part of the steamer and place the hock in the upper part. Add water as needed during steaming to prevent it from drying out.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.