Macau Style Pork Hocks

Macau Style…….This dish is one of the common food on our “team dining” at a Hotel in Macau. It is a meal cooked with lots of ginger and spiced with star anise. The dish has a very appetizing smell. It has a very similar taste to my favourite dish beef brisket. Love this dish!……………..Did you know that star anise and ginger is one of my favourite ingredients? Aside from a very healthful benefits of ginger, It is also the name of my daughter……..Did you know that ginger contains anti viral, anti toxic, and anti fungal properties, and is used for the prevention of and treatment against the common cold. Ginger also acts as an antihistamine and aids in the treatment of allergies.

Ingredients: good for 10 persons

• 2 tbsp oil
• 1.5 kl Pork hocks
• 3 cloves garlic crushed
• 1 large onions sliced
• 1 large ginger approx 100 grams chopped and crushed
• 4 cups water
• 5 pcs star anise
• 1/4 cup brown sugar
• 1 tbsp peppercorn
• 1 tsp salt
• 1/2 cup dark soy sauce
• 2 tbsp vinegar
• 3 tbsp hoisin sauce
• 1 stalk celery (for boiling) don’t cut
• 2 thumb size ginger crushed.
• onion leeks for toppings
• 1 tbsp toasted garlic
• fish sauce for adjusting taste

Procedures:

• In a large pan, boil pork hocks with water, star anise, dark soy sauce, 1 whole stalk celery, vinegar, brown sugar and salt and pepper. boil for 45 minutes or until tender. set aside and let it cool. and place in fridge. This will allow you to remove cold fat from the pork. As pork hocks usually comes with lots of fat. then remove celery
• In a sauce pan, heat oil and saute garlic, onion and ginger. add in hoisin sauce then pour on the beef mixture. Boil beef until tender or sauce is reduce. you can adjust your taste by adding fish sauce
• Serve with garlic rice.

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