Slow Cooked Pork Hocks with Quince Paste



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


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