Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 2
Preparation time 20 minutes
Cooking time 2 hours
Preheat oven to 325°F, 160°C, Gas 3


  • 1 Pork hock
  • Stock: enough to cover the pork hock. You may use home-made stock or you can use the Knorr band of ready-made stocks. For recipes to make your own, see the Stock section.
  • Muslin bag as below

Muslin Bag – quantities to taste.  If you’re unsure about quantities, I suggest ½ teaspoon of each and you can always vary it the next time. Place all the following into a square of muslin and tie securely, or use a ready made muslin bag:

  • Fennel seed
  • Dried Ginger
  • Cardamom
  • Star anise
  • Cinnamon bark
  • Buds of Cloves
  • Dried mandarin peel
  • Dried chilli

Method: Place the pork hock, stock and muslin bag in a casserole dish. Cook in a low pre heated oven for 2 hours. Serve.