Sweet Soy Pork Hocks

Preparation time:     15 mins
Cooking time:             4 hrs

What you need

2 large John Penny pork hocks (about 850g each)
3tbsp soft brown sugar
100ml light soy sauce
200ml pork or chicken stock
200ml rice wine
50g fresh root ginger, sliced into coins
3 garlic cloves, bruised
2 star anise
1 red chilli, slit but left whole
Brown rice

How to cook

Preheat the oven to Gas 2, 150°C, fan 130°C, 300°F.

Place all the ingredients in a sturdy roasting tin and cover with a double layer of foil.

Roast for 2½ hours, turning the pork hocks over halfway, then remove the foil and cook for another 1½ hours, basting with the juices and turning the pork every 30 minutes or so.

To serve, break the pork into large pieces discarding the skin and most of the fat and pour the braising liquid over.

Serve with brown rice and coriander.

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