Craving a restaurant-quality Asian dish that fits perfectly into your keto lifestyle? Look no further. This Slow Cooker Chinese Pork Hock is the definition of comfort food, delivering fall-apart tender meat drenched in a deeply savory and aromatic sauce. The Crock-Pot does all the heavy lifting, transforming a humble cut of pork into a spectacular, flavor-packed meal. It’s a low-carb, high-flavor dinner that will have you coming back for seconds.
Ingredients
• 1 lb / 450g pork hock
• ¼ cup / 60ml rice vinegar
• ⅓ cup / 80ml soy sauce or tamari
• ⅓ cup / 80ml Shaoxing cooking wine
• ¼ cup / 50g keto-friendly sweetener, like erythritol or monk fruit
• ⅓ medium onion, thinly sliced
• 1 tbsp / 14g butter
• ½ cup / 15g dried Shiitake mushrooms, rehydrated
• 1 tsp Chinese five-spice powder
• 1 tsp dried oregano
• 2 garlic cloves, crushed
Instructions
1. Directions
2. In a large skillet, melt the butter over medium heat. Add the sliced onions and fry until softened and semi-transparent, about 5-7 minutes. Meanwhile, boil the shiitake mushrooms in water until tender, then drain.2. Pat the pork hock dry with a paper towel. Increase the heat in the skillet to medium-high and sear the pork hock on all sides until a deep golden-brown crust forms. This step is crucial for developing a rich flavor.3. Transfer the seared pork hock, sautéed onions, and tender mushrooms to your Crock-Pot. Pour in the rice vinegar, soy sauce, Shaoxing wine, sweetener, Chinese five-spice, oregano, and crushed garlic. Stir gently to combine everything.4. Secure the lid and cook on HIGH for 4 hours, or on LOW for 6-8 hours. The pork should be incredibly tender and falling off the bone.5. Carefully remove the pork hock from the slow cooker. Once it’s cool enough to handle, remove and discard the bone and any large pieces of fat. Shred or slice the meat and return it to the pot, stirring to coat it in the delicious sauce.6. Serve hot with the mushrooms and sauce spooned over the top.
Nutritional Information
• Nutritional Info per Serving
• Calories: 550
• Fat: 32g
• Net Carbs: 20g
• Protein: 50g
Pro Tips
• To thicken the sauce, pour the liquid from the Crock-Pot into a small saucepan after removing the pork. Simmer over medium heat until it reduces to a glaze. For a quicker keto-friendly option, whisk in a tiny pinch of xanthan gum.
• Don’t skip the sear! Searing the pork hock before slow cooking creates the Maillard reaction, which builds a deep, savory flavor foundation that you can’t get from just braising.
• This dish is fantastic served over cauliflower rice to soak up every last drop of the incredible sauce. A side of steamed bok choy or broccoli completes the meal perfectly.
• This recipe is even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days for an easy lunch or dinner.
FAQ
Q: Do I have to sear the pork hock before slow cooking
A: Yes, searing the pork hock is a crucial step for maximum flavor. This process creates the Maillard reaction, which builds a deep, savory foundation that you can’t achieve by simply braising the meat in the slow cooker.
Q: How can I make the sauce thicker
A: To thicken the sauce, pour the cooking liquid into a small saucepan after the pork is done. Simmer it over medium heat until it reduces to a glaze. For a quick keto-friendly alternative, whisk in a tiny pinch of xanthan gum until you reach your desired consistency.
Q: What can I serve with this keto pork hock
A: This dish is fantastic served over cauliflower rice, which is perfect for soaking up the delicious sauce. A side of steamed bok choy or broccoli completes the meal and keeps it low-carb.
Q: Can I make this recipe gluten-free
A: Absolutely. To make this recipe gluten-free, simply use tamari instead of soy sauce, as it is a gluten-free alternative. Always double-check that your other ingredients, like the Chinese five-spice powder, are also certified gluten-free.
