2 large pork hocks
3tbsp light brown soft sugar
3tbsp reduced salt soy sauce
175ml sweet sherry
30g fresh ginger, peeled and finely grated
4 cloves of garlic, chopped
1tsp Chinese five-spice paste or powder
1 red chilli, finely sliced
shredded chilli, ginger, spring onion and noodles, to serve
- Put the pork hocks in a large pan, cover with cold water and bring to the boil. Reduce to barely simmering, cover with a tight-fitting lid and cook for 2½ hrs, until the meat almost falls from the bone. Remove from the water and cool for 10 mins.
- Heat the oven to 220°C. Remove the skin and most of the fat from the hocks, pull out the bone and break the meat into chunks.
- Put the meat chunks into an ovenproof dish, then shred using two forks. Mix in the remaining ingredients and roast, uncovered, for 30 mins, basting occasionally until glazed. Serve with shredded chilli, ginger and spring onion and some noodles.
Of course, you can eat this slow-cooked pork alongside roast potatoes and veg for a traditional Sunday lunch (with an Asian twist), but here are some more ideas for using up the delicious shredded meat (we like to double or even triple the recipe to save on cooking for the rest of the week):
- Pork tacos – Serve the meat with avo, grated cheese, shredded lettuce and diced tomatoes for killer pork tacos.
- Gourmet pork sandwiches – Soft rolls topped with saucy pork, zingy coleslaw and a pineapple ring if you’re feeling fancy.
- Noodle soup – Stir some noodles and stir-fried veg into your favourite broth (chicken or beef work well) with the shredded pork.
- Fried rice – Toss the pork with some rice, egg and vegetables in a hot wok.
- Spring rolls – For something really different (and really delicious), mix the pork with shredded carrot, cabbage and onion, place tablespoons of the mixture onto spring roll wrappers, roll, then bake or fry.