Serves: 4 | Difficulty: Medium (only because it takes a bit of faffing.)
Prep Time: 20 Mins | Cook Time: 4 Hours |Total Time: 4 hours 20mins.
- 2 large pork hocks (about 850g each)
- 3 tbsps soft brown sugar
- 100ml light soy sauce
- 200ml rice wine
- 200ml chicken stock
- 50g fresh ginger, sliced into coins
- 3 garlic cloves, bruised
- 2 star anise
- 1 red chilli, slit but left whole (I suggest 2 for this)
- Preheat oven to 150ºC.
- Brown the hocks briefly in a frying pan.
- Place all ingredients in cast-iron casserole dish (or a large oven proof dish, then cover with foil.) and cover with foil and lid*.
- Roast for 2.5 hours, turning the hocks halfway through.
- Uncover the meat and cook for another 1.5 hours, basting and turn every half an hour.
- Rest for a few minutes before serving.
- To serve, break pork into large chunks, discarding skin and the fat.
- Pour the braising liquid over the portions if you want saucies meat.
If you don’t have a dish you’re happy to put in the oven this can be easily adapted for a slow cooker. Just put a layer of sliced onions along the bottom of the slow cooker dish so that it doesn’t stick or burn etc. I found this one in the Waitrose magazine and adapted it slightly.