Description (Some HTML is OK)
This is simple stuff. As basic as a stir fry - the difference is in the cooking time, not the preparation time. A few hours in the oven brings rich rewards.
Dig out your largest casserole dish before proceeding ...
Makes 4 servings
- 2 large pork hocks (about 850g each)
- 3tbs soft brown sugar
- 100ml light soy sauce
- 200ml rice wine
- 200ml chicken stock
- 50g fresh root ginger, sliced into coins
- 4 large garlic cloves, bruised
- 2 star anise
- 1 red chilli, slit but left whole
Preparation (Some HTML is OK)
1. Preheat the oven to 150 degrees
2. Place all the ingredients in a sturdy roasting tin and cover (with a double layer of foil if no lid available)
3. Roast for 2.5 hours, turning the pork hocks over half way, then remove the lid and cook for another 1.5 hours, basting withe the juices every 30 mins or so
4. To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over.