• Pork Hock Cube
  • Pork Hock Cut
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Pork Hock Cube

Pork Hock Cube

$5.50 SGD
$5.50 SGD $5.50 SGD
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Product Information

Pork hock cubes — the lower leg cut, pre-cubed for instant braising and slow-cooking use.

Hocks are packed with collagen, gelatin, and connective tissue that transform during long cooking into the silky, gelatinous texture that defines great braised pork.

Singapore Chinese kitchens use hock for braises, soups, and as the foundation of pig's-trotter dishes. The slow-cook cut that turns any pot into a meal with depth.

Why This Cut?

•      Pre-cubed: skip the prep, straight from pack to slow-cook pot

•      Collagen-rich: braising liquid naturally turns silky and full-bodied

•      Versatile across cuisines: Chinese braise, Filipino crispy pata, German eisbein

How To Serve?

•      Singapore Pig's Trotter (Ti Kah): braise in dark vinegar with ginger for new mothers' confinement

•      Chinese braised hock with soy, rock sugar, and star anise over rice

•      Filipino crispy pata: boil tender, then deep-fry for crispy-skin appetiser

What You're Getting

Weight: 1KG

Packaging: 1 Pack, Vacuum Packed

Product State: Raw & Frozen

Serves: 3 - 4

Shelf Life: Guarantee at least 60 Days upon receiving

Country Of Origin: Australia

Cooking Methods

1. The Red Braising Method (Hong Shao style)
This is the ultimate method for achieving savory, glossy, and beautifully lacquered trotter cuts where the skin is soft but holds its shape.

2. The Black Vinegar Stew Method (Traditional Convalescent Style)
An absolute classic in Cantonese home cooking, this wet method uses the strong acidity of black rice vinegar to rapidly break down the dense tendons while drawing calcium directly out of the trotter bones into the gravy.

Storage Method

Keep Frozen below -18°C

Delivery Method

Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.