Slow-roasted Soy & Ginger Pork Hocks

Mix all ingredients except meat together in a large casserole dish with a lid

Place meat into casserole and baste with sauce

Roast for 3 to 4 hours at 150°C, turning hocks every 30 to 45 minutes

When meat is soft and falling off the bone, remove it from the casserole dish

Remove skin and scrape of excess fat

Cut skin into 1cm strips and roast on a baking tray at 180°C until crispy

Skim excess fat from the sauce and thicken with cornflour if required

Shred the meat roughly

Serve meat on rice or in a pita bread, drizzle with sauce and top with crispy skin