This pork hock recipe will fill your home with heavenly aromas as it slowly cooks. The finished result is meltingly tender pork with a fantastic sauce. Serve with rice as part of a shared meal.
- 2 pork hocks
- vegetable oil, for deep-frying
- 4 garlic cloves, crushed
- 6 cm piece of ginger, sliced
- 4 coriander roots, scraped, chopped
- 2 black cardamoms, bruised
- 5 cm cassia bark
- 3 star anise
- 10 white peppercorns, crushed
- 50 ml chicken stock
- 1 litre young coconut juice
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 sugar cane cubes
- handful coriander leaves, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the pork hock in a saucepan of cold salted water. Bring to the boil, and cook for 3 minutes, skimming any impurities that rise to the surface. Wash the pork hock under cold water, drain and pat dry with paper towel.
In a wok or large saucepan, heat oil to 180°C. Deep-fry the pork hock for 3 minutes, each side, until lightly browned. Remove and drain.
In a saucepan, add 1 tablespoon of the deep-frying oil. Fry the garlic, ginger and coriander roots until fragrant. Add the black cardamoms, cassia bark and star anise and fry for a further minute. Add the white peppercorns, stock and coconut juice, and stir.
Add the light soy sauce, dark soy sauce, and sugar cane. Bring to the boil. Add the pork hocks. Increase heat to high and return to the boil, skimming any impurities that rise to the surface.
Reduce heat to low and simmer, covered, for 4 hours or until the meat begins to fall off the bone.
Garnish with coriander leaves to serve.