Slow-braised pork hock with star anise and cassia


- by Luke Nguyen



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
6cm piece of ginger, sliced
4 coriander roots, scraped, chopped
2 black cardamoms, bruised
5cm cassia bark
3 star anise
10 white peppercorns, crushed
50ml 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


Level of difficulty: easy

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.

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