Sticky Bourbon Pork Hocks

 

2kg Barossa Fine Foods Skinless Pork Hocks

1 ½ Chicken stock (or water)

 

3 T. Maple syrup

1 T. Chipotle paste

1 T. Ground ginger

2 tsp. Smoked paprika

1 tsp. Ground cumin

1 tsp. Chinese five spice powder

1 T. Worcestershire sauce

 

1½ C. Bourbon

1 ½ Maple syrup

½ cup Worcestershire sauce

1 cup Malt vinegar

1 tsp. smoked paprika

1 tsp. Sea salt

 

In a bowl, combine all of the marinade ingredients & mix together well. Pat dry the Pork hocks, rub the marinade over hocks. Allow to marinade for 2-3 hours. reheat oven to 150°C, place the hocks into a heavy based roasting tray & add the chicken stock. Cover the tray with two layers of foil & seal completely. Slowly braise the Pork hocks in the oven for 3 hours, turning the hocks once during the braising process. While the hocks are braising, make the glaze. For the glaze place all ingredients in a saucepan, stir & bring to the boil. Allow to simmer for 10 minutes over a low heat till slightly reduced.

Remove the hocks from the oven & place on a wire rack, brush with glaze. Reduce the heat to low (160℃) & cook for 1½ hours, basting with the marinade every 20-25 minutes, till golden & sticky. Turn the hocks once during this time.