Chinese Pork Hocks

2 large pork hocks (about 750 grams each)
4 tablespoons brown sugar
100 ml soy sauce (light is best)
250 ml chicken stock
250 ml rice wine
50 grams fresh ginger sliced
2 cloves garlic sliced
2 star anise
1 red chilli opened and left whole

Place all ingredients into a roasting tin and cover with a double layer of foil.  Preheat oven to 150 degrees C.  Roast for two and a half hours turning hocks after one hour and a half.   Remove foil and cook for another hour and a half hours basting with the juices every half an hour.

Take the pork from the oven and rest. 

In the meantime you can reduce the pan juices on the stove by a half to enhance the flavours and richness of the sauce.  This isn’t necessary however as the sauce tastes great. 

Cut the hocks into large pieces discarding the skin and most of the fat. 

Serve on brown rice or Udon noodles.