A fruity, light, low-tannin red wine is the perfect counterpart to the Sichuan pepper in this dish.
Fill a large saucepan with just enough water to cover ham hock. Bring the water to a boil on high heat and place ham hock in pan.
Cut ends off green onions and then cut in half. Cut ginger into medallions.
Add ginger, green onions, rock sugar, white wine, Sichuan peppercorns, and star anise to pan. Reduce heat to medium and cook for approx. 50 – 60 min. Then, add salt to pan and cook on low heat for approx. 30 – 40 min.
Remove ham hock from pot, transfer to a plate, and let cool for at least one hour.
Cut bone out of ham hock, cover with plastic wrap, and place in the fridge for approx. 2 hours.
Cut ham hock into thin slices.
Serve with homemade garlic sauce. Enjoy!