Ingredients:
- 2 pork hocks (about 2 lbs each)
- 50 g fresh gingerroot, cut into coins
- 3 garlic cloves, bruised
Directions:
- Preheat oven to 300 degrees.
- Place all ingredients in a sturdy roasting tin and cover with double layer of foil.
- Roast for 2 1/2 hours, turning the pork hocks over halfway, then remove the foil and cook for another 1 1/2 hours, basting with the juices and turning pork every 30 minutes.
- To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over the meat.
- Serve with brown rice and coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.71 Kcal (1142 kJ) | ||
| Calories from fat | 115.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.78g | 20% | |
|---|---|---|---|
| Cholesterol | 101.8mg | 34% | |
| Sodium | 2240.27mg | 93% | |
| Potassium | 157.72mg | 3% | |
| Total Carbs | 8.17g | 3% | |
| Sugars | 4.75g | 19% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 24.9g | 50% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 1.6mg | 9% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 135.48 Kcal (567 kJ) | ||
| Calories from fat | 57.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 20% | |
|---|---|---|---|
| Cholesterol | 50.58mg | 34% | |
| Sodium | 1112.97mg | 93% | |
| Potassium | 78.36mg | 3% | |
| Total Carbs | 4.06g | 3% | |
| Sugars | 2.36g | 19% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 12.37g | 50% | |
| Vitamin C | 4.2mg | 14% | |
| Iron | 0.8mg | 9% | |
| Calcium | 15.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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