Name: Red-Braised Pork Hock with Shiitake Mushrooms
Yield: Serves six to eight as a shared meal
Cuisine: Australian
Ingredients: 1 large knob ginger, finely sliced; 100 ml light soy sauce; peanut oil for frying; 6 litres water; 40 ml dark soy sauce; 50 ml sesame oil; 200 g yellow rock sugar; 6 cloves garlic, finely sliced; 2 pork hocks; 4 star anise; 3 sticks cinnamon; 3 pieces dried mandarin peel; 250 ml shaohsing wine; 24 dried shiitake mushrooms, soaked, rinsed and stems removed; 6 spring onions

Preparation info

Serves
six to eight
as a shared meal

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This dish was a regular on the menu at the front section of Rockpool. This section of the dining room had been there since the very beginning of Rockpool, and I have always intended it to be cheaper and simpler than the main dining room. It didn’t take long before the room took on its own identity, and after the first couple of years, it turned completely Asian. This was where we did our authentic Asian cooking, where technique was followed to the letter, and the real flavours of Asian cook