BBQ Char Siu Pork Hocks

Published 1st January, 2019

Cuisine: Asian / Chinese   Serves: 4

Preparation: 30 Mins   Cooking: 4 Hrs


  • 2 kg Barossa Fine Foods Skinless Pork Hocks
  • 1 bunch Coriander, chopped


  • ½ Cup Char siu sauce (available at the Asian Grocer)
  • 2 cloves garlic, crushed
  • 2 tsp Grated Ginger
  • 1 tsp Ground Coriander
  • 1 tsp Chinese five spice powder
  • ½ cup rice vinegar
  • 1 tbls soy
  • 1 tbls fish sauce


  • 1½ Cups Char Siu sauce
  • ½ Cup Rice vinegar
  • 1 tsp Chinese five spice powder
  • 1 tbls Fish Sauce
  • 1 tbls Soy


  1. In a bowl, combine all of the marinade ingredients & mix together well.
  2. Pat dry the Pork hocks, rub the marinade over hocks. Allow to marinade for 2-3 hours.
  3. Preheat oven to 150°C, place the hocks into a heavy based roasting tray & add 1½ cups of water, cover the tray with two layers of foil & seal completely.
  4. Slowly braise the Pork hocks in the oven for 3 hours, turning the hocks once during the braising process.
  5. While the hocks are braising, make the glaze. For the glaze place all ingredients in a saucepan, stir & bring to the boil.
  6. Allow to simmer for 10 minutes over a low heat till slightly reduced.
  7. Remove the hocks from the oven & place on a wire rack, brush with glaze.
  8. 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.
  9. To serve place Pork hocks on a platter & sprinkle with the chopped coriander, serve with steamed rice.