SWEET SOY PORK HOCK
Ingredients
2 Pork/Ham Hocks, blanched.
45ml soft brown sugar
100ml light soy sauce
200ml rice wine or dry sherry
200ml pork or chicken stock
50g fresh root ginger peeled and sliced into coins
3 garlic cloves, peeled and crushed
2 star anise (optional)
1 fresh chilli, slit but left whole.
Serves 4-6
Source: Waitrose Food Ilustrated
Method
It is advisable to blanch the hocks first. Just put in a pan of water and bring to the boil. Drain and use.
Preheat oven 150C/Gas 2
Mix together the ingredients except the hocks.
Find an oven proof dish that will take the meat, add the hocks and pour over the marinade.
Cover the dish tightly with a lid or foil.Roast for 2 1/2 hours, turning the hocks over half way through.
Then remove the foil and cook for another 11/2 hours, basting every so often.
To serve remove from the dish, take off the skin and any visible fat.
Break the pork into large pieces and drizzle with the cooking juices.
I served this with noodles and steamed vegetables.