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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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from Strangely enough, had all these ingredients on hand (I'm trying to use up meat in the freezer!). Actually pretty tasty! I think this sauce could be used in a variety of different dishes. Ingredients:
2 pork hocks (about 2 lbs each) |
3 tablespoons brown sugar |
1/2 cup light soy sauce |
1 cup chicken stock |
1 cup rice wine |
50 g fresh gingerroot, cut into coins |
3 garlic cloves, bruised |
2 star anise |
1 red chili, slit but left whole |
Directions:
1. Preheat oven to 300 degrees.
2. Place all ingredients in a sturdy roasting tin and cover with double layer of foil.
3. Roast for 2 1/2 hours, turning the pork hocks over halfway, then remove the foil and cook for another 1 1/2 hours, basting with the juices and turning pork every 30 minutes.
4. To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over the meat.
5. Serve with brown rice and coriander.
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