Ingredients A |
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|
6 |
Pieces |
Pork Hocks (3-3.5 lbs.) |
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|
|
Ingredients B |
|
1 |
Cup |
Chicken Broth |
½ |
Cup |
Soy Sauce |
¼ |
Cup |
Wine
|
½ - ¾ |
Cup |
Sugar Cubes |
5 |
Slices |
Ginger |
3 |
Gloves |
Garlic |
2 |
Sprigs |
Green Onion (cut in halves) |
2 |
Sticks |
Cinnamon |
2 |
Stars |
Anise |
1 |
Tbs. |
Vinegar |
1 |
tsp. |
Pepper, 5-Spice Powder |
|
|
|
Ingredient C (optional) |
1 |
lb. |
Peanuts (shelled) |
|
|
|
|
|
|
|
|
|
- Fill half of a 5 Qt. pot with water, and bring to boil. Cook Pork Hocks for 5 minutes. Remove from heat, rinse and wash the hocks under running water. Wash the pot clean as well.
- Boil Ingredients B in the clean pot. Place the hocks in. Bring to boil. Carefully place the hocks and the stock into a crock pot/slow cooker, set it on high temperature, and cook for 3 hours.
- If peanuts are desired, place peanuts in the last hour of cooking. Please note: soak the peanuts in water for at least 1 hour before cooking, and drain before placing them into the crock pot.
(Braised Pork Hock can be served over rice or in noodle soup.)