Nanxun braised pork hock 南浔浔蹄
Nanxun braised pork hock is featured among the local specialties of Zhejiang.
Long cooking softens the skin and meat while the sauce colours the exterior. Restaurants may bring out a whole hock for sharing. The dish is rich and gelatinous, with a savoury-sweet sauce. The lean meat and soft skin give different textures in the same portion.
How it is made
Long cooking softens the skin and meat while the sauce colours the exterior. Restaurants may bring out a whole hock for sharing.
Flavour & texture
The dish is rich and gelatinous, with a savoury-sweet sauce. The lean meat and soft skin give different textures in the same portion.
Local roots & traditions
The official Huzhou route associates Xunti with Nanxun. The locality is worth retaining because other Jiangnan towns have their own named pork-hock dishes.
Ingredients & dietary needs
Pork hock is slowly cooked in a soy-seasoned braise. Aromatics and sweetness differ between producers.
How to order Nanxun braised pork hock
Confirm the hock's weight or intended number of diners, whether it comes with the bone and how it is reheated if packaged.
How to eat it & plan a meal
Share it with rice and a fresh vegetable dish. Start with smaller pieces of skin if you prefer less fatty textures.
Names & local variations
Nanxun Xunti and Fengjing Dingti are related braised-hock traditions with distinct local names; neither should be silently substituted for the other in a town guide.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Dongpo pork 东坡肉 →
Thick pieces of pork belly are slowly braised with soy sauce, wine and aromatics until the layers become very tender. The cooking liquid reduces to a glossy sauce around the meat. Lean meat is soft, fat is yielding and the sauce is rich, savory and gently sweet. Small portions carry a substantial amount of flavor.
Jinhua ham 金华火腿 →
A pork hind leg is salted, dried and matured to create a concentrated cured ham. In cooking, thin slices or small pieces are steamed, simmered in soup or used to season other ingredients. The flavor is intensely savory and salty, with a matured aroma; cooking releases rich fragrance into broth. It is used in smaller quantities than fresh pork.
Questions before you order
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Show 南浔浔蹄 for Nanxun braised pork hock.