Ingredients
- 2 large pork hocks (Havoc Pork)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tsp 5 spice
- 3 tsp fresh ginger grated or from a jar
- 1 red chilli finely chopped
- 4 cups of water
- 2 Tbsp quince paste (Port Larder)
Slow Cooked Pork Hocks with Quince Paste
Method
- Place all ingredients except the quince paste in a large roasting dish
- Cover tightly with baking paper and then foil to ensure a tight fit
- Place in the oven at 160 degrees for 2- 2
- 5 hours
- Remove hocks from the dish and either place directly onto a serving dish or pull the meat from the bone and arrange on the dish
- Add the paste to the cooking liquid and gently bring the liquid to a simmer for a few minutes to reduce slightly
- Pour the sauce over the hocks
- Serve with rice and greens or a winter root vegetable salad
Comments
Recipe by: Nickee Charteris
