Pork Hock in Chicken Stock with Ginger

3:10 pm on 25 June 2010


  • ¼ cup rice bran oil
  • 500g pork hocks cut into 2cm slices
  • 3cm square piece of ginger sliced
  • 1 red chilli, seeds removed, ½ finely chopped, ½ sliced
  • 1 green chilli, seeds removed, ½ finely chopped, ½ sliced
  • 4 cloves of garlic thinly sliced
  • 1 litre chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon fish sauce
  • salt and pepper


Heat oil in a high sided, lidded frypan until hot. Lightly brown the hocks for 2-3 minutes. Remove
Add ginger slices and finely chopped chilli to the pan and cook for 2 minutes. Add garlic and sauté for another minute
Return hocks to pan and add enough stock to cover. Add half the soy and all the sugar and gently simmer for 1 ½ to 2 hours, lid on, until the meat looks like it's falling off the bone.
Add more stock as it reduces.
Remove lid, add balsamic vinegar, the rest of the soy, fish sauce and sliced chilli.
Reduce sauce to a glaze. Season lightly, serve and enjoy!

From Jesse Mulligan, 1–4pm

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