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    Sweet Soy Pork Hocks

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    Sweet Soy Pork Hocks

    A pork hock braised with aromatic soy is a fabulous thing. If the salt content worries you, use reduced-sodium soy sauce. Serve with brown rice and coriander.

    • Preparation time: 15 minutes
    • Cooking time: 4 hours
    • Total time: 4 hours 15 minutes 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4


    • 2 large pork hocks (about 850g each)
    • 3 tbsp soft brown sugar
    • 100 ml light soy sauce
    • 200ml pork or chicken stock
    • 200 ml rice wine
    • 50g fresh root ginger, sliced into coins
    • 3 garlic cloves, bruised
    • 2 star anise
    • 1 red chilli, slit but left whole


    1. Preheat the oven to 150C/gas 2. Place all the ingredients in a sturdy roasting tin and cover with a double layer of foil. Roast for two and a half hours, turning the pork hocks over halfway, then remove the foil and cook for another one and a half hours, basting with the juices and turning the pork every 30 minutes or so.
    2. To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over.

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    Drinks recommendation

    Light (and lightly chilled) red is surprisingly good with these rich, spicy hocks.


    Average user rating

    4 stars