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Braised Pork Hocks

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Ingredients A    
6 Pieces Pork Hocks (3-3.5 lbs.)
     
Ingredients B  
1 Cup Chicken Broth
½  Cup    Soy Sauce
¼   Cup
Wine
½ - ¾  Cup      Sugar Cubes 
5  Slices Ginger
3   Gloves Garlic
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)
     
     
     
 
  1. 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.
  2. 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.
  3. 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.)
 

 

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