Five Spice Slow-cooked Pork

  • Yield servings

So rich and savory, I like to serve this with ready-made pickled mustard greens.



3 pounds pork hocks, leg or shoulder, cut into 3 or 4 large pieces
6 cups pork, chicken, or vegetable stock
6 tablespoons sweet soy sauce
1/4 cup oyster sauce
3 tablespoons fish sauce
1/4 cup chopped coriander stems (cilantro stems)
6 cloves garlic, smashed
1 teaspoon five spice powder
3 -- inch piece ginger, smashed
1/4 teaspoon ground white pepper


Cover the pork with the stock, soy sauce, oyster sauce, fish sauce, and if necessary, add enough water to cover the pork. Stir in the coriander stems, garlic, five spice powder, ginger, and white pepper.

Bring to a boil then lower the heat to simmer and skim any scum that rises to the surface. Cover and cook on a very low heat (barely a simmer) for 3–4 hours or until pork is very tender. If using a pressure cooker bring up to pressure and cook for 15 minutes

Taste the broth and adjust seasoning with soy sauce and sugar. Serve with bowls of jasmine rice and some vegetables for a complete meal.

Reprinted with permission from Easy Thai Cooking by Robert Danhi, Tuttle Publishing




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