INGREDIENTS:
- 5-6 pounds pork hocks
- 1 star anise
- 1 tsp peppercorns
- 3 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- 2 bay leaves
- 1 cup dried shitake mushroom, soak in warm water
- 1/2 cup soy sauce
- 3 Tbsp oyster sauce
- 1/4 cup brown sugar
- 1 tsp Salt
- 1 tsp pepper
- 1 Tbsp cornstarch, dissolved in 1/4 cup water
- 1 cup rice wine
- 3 cups water plus more if needed
- bunch of bok choy, blanched (optional)
- Place the pork hocks in a large pot and bring to a boil, skimming any scum that surfaces. Let it boil for 15 minutes, remove the hocks and pour out the water. Rinse off the pot if necessary.
- Return the hocks to the pot, pour water (including water from the soaked mushroom) to cover the meat and add the rest of the ingredients. Cover and let it boil for 30 minutes. Then simmer over low fire and check every 30 minutes until the pork hocks should be tender. Pour dissolved cornstarch, simmer for five minutes more. This will take about 2 hours.
- Serve with rice and blanched bok choy or any vegetable of your choice.
Source: Blogging Mama
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