Slow-braised pork hock in soy & coconut juice

Method

1. Place the hocks in a saucepan with enough cold salted water to cover. Bring to the boil and cook for 3 minutes, skimming off any impurities. Drain, wash under cold water, then drain again and pat dry.
2. Half-fill a wok or large saucepan with vegetable oil and heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Add the hocks and cook for 3 minutes on each side, or until lightly browned. The oil can spit violently, so cover the wok with a splatter guard if the oil spits too much. Remove the hocks and drain.
3. Heat 1 tablespoon of the deep-frying oil in a saucepan. Stir-fry the coriander roots, garlic, peppercorns and ginger over a medium–high heat until fragrant. Add the cardamom, star anise and cassia and fry for a further minute.
4. Add the sugar, soy sauces, stock and coconut juice. Bring to the boil. Add the hocks, and a little water if needed to cover them. Bring back to the boil and skim off any impurities. Reduce the heat, cover slightly with a lid, then simmer for 3½–4 hours, or until the meat begins to fall off the bone.
5. Take the pan off the heat. Transfer the hocks to a shallow serving bowl, add the halved eggs, then pour over the cooking liquor. Garnish with coriander and serve with gai lan, steamed jasmine rice, and a soy and chilli dipping sauce.