Braised Slow Cooker Pork Hocks

Braised Slow Cooker Pork Hocks

These pork hocks are infused with an Asian-style flavor and aromatics that are sweet and earthy. This pork is fall-off-the-bone delicious.

Course: MainCuisine: Asian, EuropeanDifficulty: Medium
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Prep time


Marinating/ Cooking


Total Time


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  • 2 Capital Pork Hocks

  • 1 cup Soy Sauce

  • 1 cup Brown Sugar

  • 1 1/2 cups White Wine dry

  • 3 tbsp  Black Bean Sauce

  • 3 Garlic cloves (Minced)

  • 1 tbsp Ginger (Minced)

  • 2 cups Onion

  • 2 cups Shiitake Mushrooms

  • 2 cups Carrots

  • 3 inch Ginger piece

  • 1 tbsp Black Peppercorns

  • 5 Star Anise


  • Combine the first 6 ingredients to make a marinade in a re-sealable bag. Whisk until the sugar is dissolved. Add the pork hocks and cover. Marinate for 8 hours or overnight in the refrigerator.
  • In the slow cooker, arrange the onions, carrots, and mushrooms on the bottom. Add the 2 hock over top and pour the marinade. If needed, add some water so the pork hocks are ¾ of the way covered. Add the peppercorns and star anise and cook on low for 7-8 hours, or on high for 3-4 hours.
  • Once cooked, remove the pork hocks from the slow cooker to a tray. Shred meat with forks. Return the meat to the slow cooker and discard the bones and the skin. Serve the pork hock and vegetables with rice. Be careful of the star anise and peppercorns.

Recipe Video