Slow cooked pork hock, star anise, ginger and green chilli sauce

Fiona Andersen

For the pork hock

2	Pork hocks, fresh, large (Main)
2	Pig trotters, ask your butcher (Main)
3	Cinnamon sticks
6	Star anise
3	Red chillies, whole, fresh, chopped in half
5 cm	Fresh ginger, roughly sliced
⅔ cup	Soy sauce
¼ cup	Soft brown sugar
½ cup	White vinegar
1 Ltr	Water

For the green chilli sauce

5 cm	Fresh ginger, peeled and roughly chopped
¼ cup	White vinegar
4	Garlic cloves, peeled
5	Green chillies, cut in half, seeds removed
1 ½ tsp	Caster sugar

Directions

1. Heat oven to 200C.
2. Place the hocks and trotters into a deep roasting tray with sides. Scatter spices, chilli, ginger and garlic over the pork.
3. Add the remaining ingredients and cover dish with baking paper and then foil carefully sealing the sides.
4. Place into oven and roast for 45 minutes before reducing the temperature to 160C and continue to cook for another 1 ½ -2 hours or until the pork easily falls away from the bone.
5. Remove from oven, discard foil and paper. Allow to cool for 10 minutes before serving with the cooking liquor, steamed Asian greens, jasmine rice and green chilli sauce (recipe below) on the side.
6. To make the green chilli sauce, place ginger, garlic and chillies in a food processor and pulse until nearly smooth. Add vinegar and sugar and pulse briefly to combine. Refrigerate until ready to use. Best eaten on the day.