Sweet and Soy Pork hocks

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)


  1. Preheat oven to 150ºC.
  2. Brown the hocks briefly in a frying pan.
  3. Place all ingredients in cast-iron casserole dish (or a large oven proof dish, then cover with foil.) and cover with foil and lid*.
  4. Roast for 2.5 hours, turning the hocks halfway through.
  5. Uncover the meat and cook for another 1.5 hours, basting and turn every half an hour.
  6. Rest for a few minutes before serving.
  7. To serve, break pork into large chunks, discarding skin and the fat.
  8. 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.

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