Red-braised Japanese pork hock

Red-braised Japanese pork hock

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

We created this dish at Billykart Kitchen for our one-off Japanese menu. It’s quite a classic. We used pork belly, but pork hocks work just as well and are a little less fatty.

Ingredients

Quantity Ingredient
2 pork hocks, (about 2 kg total)
1 tablespoon white rice
2 litres water
100g fresh ginger, thickly sliced
1 star anise
1 tablespoon sea salt flakes
6 spring onions, finely sliced
steamed rice, to serve
pickled daikon or kimchi, to serve

Glaze

Quantity Ingredient
500ml dashi stock, (see note)
100ml sake
100ml mirin
100ml dark soy sauce
100g japanese black rock sugar or soft brown sugar

Method

  1. One day before you want to eat this, prepare the pork. Preheat the oven to 150°C. In a large casserole dish or ovenproof saucepan, combine the pork with the rice, water, ginger, star anise, salt and most of the spring onions. Cover with a round of baking paper and a sheet of aluminium foil and cook for 3 hours, until the pork is tender; it should be easily pierced with a knife. Allow to cool completely in the stock. Chill overnight in the refrigerator.
  2. The next day, preheat the oven to 150°C and make the glaze. Mix the ingredients for the glaze in a saucepan and bring to the boil, then simmer for about 15 minutes, until reduced by half. Transfer the pork to a roasting tin that will hold the hocks snugly. Pour over the reduced glaze and bake in the oven for about 1 hour, basting regularly. The pork should take on a deep, rich red colour.
  3. Serve the pork together with rice, pickled daikon and the remaining spring onions.

Note

  • Dashi is a Japanese soup stock usually made from kelp and dried fish, and adds a great authentic flavour to this dish. You can find it in Asian supermarkets.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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