sweet soy pork hocks
rating:This recipe came from the Waitrose food magazine. It's very cheap and easy to cook, and tastes excellent.
Serves four
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. Place all ingredients in cast-iron casserole and cover with foil and lid. Roast for 2.5 hours, turning the hocks halfway through.
Remove foil and lid, and cook for another 1.5 hours, basting and turning every 30 minutes.
To serve, break pork into large chunks, discarding skin and most of fat. Pour the braising liquid over it.
