Slow Cooker Crispy Hock Chop with Chinese Broccoli

Directions

• Place the pork hock, diced onion, water, and salt into the slow cooker. Cook on high for 6 to 8 hours, or until the pork hock is tender. Strain or skim the fat from the surface.
• Preheat your oven to broil and move the rack to the top position. Carefully remove the pork hock from the slow cooker and set it aside, reserving the broth. Place the pork hock on a baking sheet and broil in the oven for 5 to 8 minutes, or until the surface is golden and crispy.
• While the pork is broiling, add the Chinese broccoli to a pan with enough water to cover halfway. Steam for about 3 to 5 minutes, or until tender. Drain excess water and transfer the broccoli to a plate.
• Plate the crispy pork hock and Chinese broccoli. Serve with the reserved broth as a side, or drink it as a nutritious bone broth.
• Prepare the Instant Pot: Place the pork hock, water, and salt in the Instant Pot. Secure the lid and set the valve to "Sealing." Cook on Manual/Pressure Cook on high for 1 hour and 15 minutes.
• Release Pressure: After the cooking time, allow the pressure to naturally release for 10 minutes, then do a quick release to remove any remaining pressure. Carefully remove the pork hock and set it aside. Reserve the broth.
• Broil the Pork Hock: Preheat your oven to broil and move the rack to the top position. Place the pork hock on a baking sheet and broil in the oven for 5 to 8 minutes, or until golden and crispy.