Preheat oven to 150°C.
Place all ingredients in a small, heavy-based roasting pan and cover with foil.
Roast for 2½ hours, turning hocks halfway through.
Uncover and cook for another 1½ hours, basting and turning every 20 minutes.
Remove hocks from liquid, remove and discard skin.
Roughly shred meat.
Skim excess fat from pan juices and if it is still quite thin, simmer to reduce to a thick saucy consistency.
Drizzle meat with sauce.
Serving
Suggestions
Serve with steamed rice and crunchy cucumber.
Originally Submitted
6/23/2010
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