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Hunan Smoked Ham Hock With Hot Black Bean Sauce

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“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.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Remove hocks from water, allow to cool, take off meat from the bones and slice into 1 inch slices.
  3. This step can be done well ahead.
  4. 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.
  5. Heat wok or saute pan over high heat, add vegetable oil and when very hot add black beans and garlic; mash together.
  6. Stir in meat, add green pepper, soy sauce, red pepper powder and chicken broth.
  7. Stir continuously until well blended; add green onion.
  8. Serve hot.

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