Slow cooked pork hock, star anise, ginger and green chilli sauce
Photo by Fiona Andersen
For the pork hock
|2||Pork hocks, fresh, large|
|2||Pig trotters, ask your butcher|
|3||Red chillies, whole, fresh, chopped in half|
|5 cm||Fresh ginger, roughly sliced|
|⅔ cup||Soy sauce|
|¼ cup||Soft brown sugar|
|½ cup||White vinegar|
For the green chilli sauce
- Heat oven to 200C.
- Place the hocks and trotters into a deep roasting tray with sides. Scatter spices, chilli, ginger and garlic over the pork.
- Add the remaining ingredients and cover dish with baking paper and then foil carefully sealing the sides.
- Place into oven and roast for 45 minutes before reducing the temperature to 160C and continue to cook for another 1 ½ -2 hours or until the pork easily falls away from the bone.
- Remove from oven, discard foil and paper. Allow to cool for 10 minutes before serving with the cooking liquor, steamed Asian greens, jasmine rice and green chilli sauce (recipe below) on the side.
- To make the green chilli sauce, place ginger, garlic and chillies in a food processor and pulse until nearly smooth. Add vinegar and sugar and pulse briefly to combine. Refrigerate until ready to use. Best eaten on the day.