Ginger Glazed Pork Hocks

Ginger glazed pork hocks slow cooked in fiery ginger beer

This recipe comes from the Waitrose magazine, a cutting I had stashed away for safe-keeping but unfortunately I did not make a note of the date or photo credit. These pork hocks are slow cooked in fiery ginger beer then glazed in the oven until sticky and golden. They can be cooked in a slow cooker or in a conventional oven as you prefer. Nice served with a buttery mash or colcannon, would also go well with rice and a green vegetable such as a soy braised pac choi or lightly steamed tenderstem broccoli.

Serves 4
Prep time: 30 mins approx.
Cook time: slow cooker 3.5hrs - 6.5hrs (depending on heat setting); conventional oven: approx. 3 hrs

2 x large pork hocks (about 1kg each) - not ham hocks
2 litre bottle of fiery ginger beer
4 x bay leaves
12 x whole cloves
5tbs ginger marmalade (or orange and ginger)
1.5tbs wholegrain mustard
50g dark brown soft sugar
1 tbs finely grated ginger, just the pulp not the fibres

1. Put the hocks in a slow cooker and cover with ginger beer.  There should be at least 4cm gap between the contents and the lid of the slow cooker.
2. Add the bay leaves and cloves, cover and cook on high for 3-4hrs (or on low for about 6hrs) until the meat is pulling away from the bone and is very tender.
3. To make the glaze mix together the remaining ingredients, cover and set aside till the pork is cooked.
4. Preheat the oven to 220C/ gas 7.
5. Put the hocks in alarge foil-lined roasting pan.
6. Remove the skin from the hocks leaving a thin layer of the fat on the hocks.
7. Smother the hocks with the glaze.
8. Pour 500ml of the cookign liquid around the hocks and bake in the oven for 20 mins, basting a couple of times, until golden.
9. Serve the hocks drizzled with some of the syrupy pan juices.

For the conventional oven:
Cook the hocks in a large, deep, covered pan, immersed in the ginger beer (add water if not enough beer to cover).  Add the bay leaves and cloves and bring to the boil.  Then reduce the heat, cover and simmer gently for 2
hours until the meat is pulling away from the bones and is very tender.  Then continue as above.

Caramelised Pork Hock with Chilli Vinegar

Serves 4-6 (as part of an Oriental meal)
Cooking time - 1½ - 2hrs braising

oil for deep frying
2 x pork hocks (not ham hocks)
10 x garlic cloves
20 x white peppercorns
130ml sweet soy sauce (ketchap manis)
130ml oyster sauce
130ml Shaoxing wine or sherry
2 x cinnamon sticks or cassia bark
4cm root ginger, peeled and chopped finely
250ml light soy sauce

Garnish:
handful of coriander leaves
1 x red chilli, shredded
handful of dried fried shallots / fried onions (available in tubs from good supermarkets or Oriental food stores)
white rice vinegar (or white vinegar) into which you have sliced a couple (or more!) red chillies

Caramel:
150g palm sugar or light muscavado sugar
1 x star anise
1 x cinnamon stick or cassia bark

1. Put a couple of inches of oil in a wok and fry the pork hocks until browned. 
2. Crush the garlic with the peppercorns to a paste and fry in a little oil.
3. Add the sweet soy, oyster sauce, wine, cinnamon, ginger and light soy.
4. Bring to the boil, then simmer for 20 mins.
5. Add the pork hocks, top up with water to almost cover the hocks and simmer for 1½ to 2 hours, skimming as needed.
6. Lift out the pork, cool and dice keeping 50ml of the stock.

To make the caramel:
1. Melt the sugar with a little water and cook till it starts to bubble, then darken and caramelise.
2. Add the reserved stock, star anise and cinnamon. The caramel should be like honey in colour and consistency. Keep boiling until it thickens a little.

To finish the dish:
1. Heat some oil in a wok and deep-fry the pork cubes until they are crispy.
2. Add the pork cubes to the sticky caramel mixture and garnish with the coriander, sliced red chilli and fried shallots.
3. Serve with the chilli vinegar as a dip.