Braised pork hocks:
In a large saucepan simmer the following for around 2 hours until tender:
Eight pork hocks or eight servings of pork slice.
Eight cups water.
A bunch of spring onions.
½ cup Shaoxing cooking wine.
½ cup brown sugar.
¼ cup soy sauce.
¼ cup dark soy sauce.
1 teaspoon white pepper.
4 whole star anise.
2 cinnamon sticks.
4 dried bay leaves.
4 dried red chiles.
150 mm piece fresh ginger, peeled and sliced.
6 cloves garlic.
