Chinese pork hocks
- Serves 2
- Prep time: 1 hour | Cooking time: 3 hours
We produce our own pigs and have never found a really great recipe to use the pork hocks with, until I found this one, truly amazing. The spices, soy and long slow cooking, really do these hocks amazing justice, yum.
Recipe by: Nicola Raffills
Ingredients
1.5 kg pork hock
1/2 cup red vinegar
3/4 cup sugar
1 cup rice wine
1/2 cup dark soya sauce
2 star anise
2 bay leaves
6 bruised garlic cloves
1 thumb ginger, thinly sliced
2 onions, sliced
1 Tbsp roasted sichuan peppercorns
Method
Roast hock for 45 minutes in hottest oven.
Simmer red vinegar and sugar until syrupy.
Add rice wine and soya sauce to vinegar.
Add all spices, garlic and ginger.
Add enough water until half way up hock.
Cover and braise in the oven at 150 degrees celcius for 2 1/2 hours.
Serve with Rice and asian green vegetables.