A step away from the usual sour, salty and spicy pork dish is this sweet dish using hocks cooked for hours in a crock-pot. It’s not something I make all the time because I much prefer salty, sour, and spicy tastes but it’s also good once in a while.
INGREDIENTS:
5-6 pieces of pork hocks
salt and pepper
3 cloves of garlic, sliced thinly
1 tsp of garlic powder
oil for browning
1/2 cup soy sauce
1/2 cup brown sugar
1 cup water
3 whole bay leaves
5 sprigs of green onions, cut in halves

Pork hocks, simmer ’til tender (but not falling apart) in water, bay leaves, aromatics like onions, carrots and celery if you like, a few peppercorns, just a bit of salt. Drain, and allow to somewhat dry overnight in the refrigerator, on a colander or rack for maximum air circulation. Deep-fry or oven-roast on a rack until crunchy on all sides (if using the oven, roast at 375 for 20-30 minutes (depending on size of hocks), or until you stick the skin with a fork and it crackles. Serve with a dipping of soy sauce, vinegar, chopped onions, …read more