INGREDIENTS:

1 piece fully cleaned pig’s front hock - with still a little of trotters attached but hooves cut off
(USA and Canadian front hocks command higher prices than back for they are meatier)

ANTI-FOUL SMELL BOILING SOLUTION:
Enough tap water to cover entire hock in a casserole.
20 ml. any red wine
3 grams salt dissolved well

PRESSURE COOKER SOLUTION:
Enough tap water to cover pre-boiled hock.
40 ml. soy sauce
3 grams salt
20 grams brown sugar
3 grams crushed black pepper  
6 cloves crushed garlic
5 pieces star anise
2 pieces sliced “labuyo” (bird’s eye chilies)

OVEN TOASTER’S SEARING MIX:
15 ml. palm oil (or palm olein)
6 cloves crushed garlic, finely chopped

FINAL SAUCE MIX:
200 ml. of left over Pressure Cooker Solution
1 medium carrot sliced
5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
3 grams chili powder
(NOT chili pepper powder. Chili powder contains 5 or more
spice-herb combination plus salt while Chili Pepper Powder
is just the powder presentation of that particular chili pepper).
20 ml. soy sauce
15 grams brown sugar

PROCEDURES:

1.   Bring to boil your well blended anti-foul smell boiling solution
2.   Once boiling starts, set timer and boil for 20 minutes.
Discard water. Set aside hock.
3.   In pressure cooker, add in ALL ingredients
tumble thoroughly until no lumps are evident.
4.   Lay pre-boiled hock, cover, attach nozzle
and start under medium heat.
When whistling starts, pressure cook for 30 minutes.
5.   Done…subject pressure cooker to running tap water,
when whistling stops slowly remove nozzle-open cooker.
6.   Remove hock set aside including pressure cooker solution.
7.   Rub palm oil of the oven toaster’s searing mix unto all sides of hock.
Rub crushed garlic as well. Lay unto toaster pan.
8.   Set toaster to high temp, ensuring top heating rod
is in fiery-red state, wedge toaster pan
in topmost slot for quick searing. Toast for 10 minutes each side.
9.   While you are on this searing stage, in a pan, heat the 200 ml.
leftover pressure cooker solution.
10. Add in sliced carrots, drained shiitake mushrooms, chili powder,
soy sauce and brown sugar. Boil for 2 minutes.
11. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens.
Make your desired adjustments on saltiness & sweetness level, should you wish.
12. Lay seared hock unto plate and pour in your sauce.
Garnish. Serve. Watch your family’s happy smiles.