Best 2 Hunan Smoked Ham Hock With Hot Black Bean Sauce Recipes

Hunan Smoked Ham Hock with Hot Black Bean Sauce is a classic Hunan dish that combines the smokiness of the ham hock with the spiciness of the black bean sauce. The dish is typically made with smoked ham hock, black beans, garlic, ginger, and chili peppers. It is often served with rice or noodles.

In this article, we will provide two recipes for Hunan Smoked Ham Hock with Hot Black Bean Sauce. The first recipe is a traditional version of the dish, while the second recipe is a simplified version that is easier to make. We will also provide a recipe for making your own homemade black bean sauce.

Traditional Hunan Smoked Ham Hock with Hot Black Bean Sauce: This recipe uses smoked ham hock, black beans, garlic, ginger, chili peppers, and Shaoxing wine. The ham hock is first smoked, then braised in a flavorful sauce made with the other ingredients. The dish is typically served with rice or noodles.

Simplified Hunan Smoked Ham Hock with Hot Black Bean Sauce: This recipe uses smoked ham hock, black bean sauce, garlic, ginger, and chili peppers. The ham hock is first smoked, then braised in a sauce made with the other ingredients. This recipe is easier to make than the traditional version, as it uses pre-made black bean sauce.

Homemade Black Bean Sauce: This recipe shows you how to make your own black bean sauce from scratch. The sauce is made with black beans, garlic, ginger, chili peppers, and Shaoxing wine. It is a flavorful and versatile sauce that can be used in a variety of dishes.

Let's cook with our recipes!

SMOKED HAM HOCK HOMINY STEW

Smoked Ham Hock Hominy Stew image

Be still, my Southern heart! I am already envisioning this with a pot of greens and a pan of piping hot No-Flour Cornbread (#173017). Recipe from Bon Appetit magazine.

Provided by Pinay0618

Categories Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons corn oil
1 large onion, chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dry crushed red pepper
2 lbs smoked ham hocks
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can sliced stewed tomatoes
3 large garlic cloves, finely chopped
2 (15 ounce) cans yellow hominy, drained

Steps:

Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

Nutrition Facts : Calories 499.4, Fat 19.8, SaturatedFat 6.1, Cholesterol 139, Sodium 1013.6, Carbohydrate 28.9, Fiber 4.9, Sugar 4.2, Protein 48.9

SMOKED HAM HOCK AND CABBAGE SOUP

Smoked Ham Hock and Cabbage Soup image

Got this recipe from an Amish neighbor years ago, but she doesn't remember where she got it. I have had this at the Hoss's steakhouse chain as an appetizer or with a big salad.This is more about the broth than the ham or cabbage. Be careful of the salt as some ham hocks can be very salty, but on the plus side they are available at any grocery store.

Provided by m s.7143

Categories Clear Soup

Time 2h15m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
4 smoked ham hocks
1 medium onion, chopped
1 large carrot, sliced
2 small celery ribs, 1 chopped. 1 left whole
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1 bay leaf
5 cups green cabbage, chopped approx. 1 inch pieces
1 garlic clove, finely minced
1 (14 ounce) can beef broth
2 (10 3/4 ounce) cans beef consomme
3 (14 ounce) cans water
1 tablespoon red wine vinegar
1 tablespoon brown sugar
salt and black pepper

Steps:

Remove skin from smoked ham hocks.
In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
Reduce heat and simmer, covered for 1 1/2 hours.
Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
Skim some or all fat.
Remove meat from cooled ham hocks and add back into the soup.
Add brown sugar. Salt very carefully. Allow to heat fully and serve.
If you want it a little sweeter, add a little more brown sugar.

Tips:

Choose the right ham hock: Look for a ham hock that is meaty and has a good amount of fat. This will help to ensure that the ham hock is flavorful and moist after it is smoked.
Soak the ham hock: Soaking the ham hock in water for several hours before smoking will help to remove some of the salt and make the ham hock more tender.
Smoke the ham hock at a low temperature: Smoking the ham hock at a low temperature (225-250 degrees Fahrenheit) will help to prevent the ham hock from drying out and will allow the smoke to penetrate the meat more deeply.
Use a variety of wood chips: Using a variety of wood chips, such as hickory, oak, and apple, will give the ham hock a more complex flavor.
Make the hot black bean sauce: The hot black bean sauce is a delicious and spicy sauce that complements the smoked ham hock perfectly. To make the sauce, simply combine black beans, chili peppers, garlic, ginger, and soy sauce in a blender and blend until smooth.

Conclusion:

Smoked ham hock with hot black bean sauce is a delicious and easy-to-make dish that is perfect for any occasion. The smoky flavor of the ham hock pairs perfectly with the spicy and flavorful hot black bean sauce. This dish is sure to be a hit with your family and friends.