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)
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.
Recipe by: Nickee Charteris
