Slow Cooker: Stewed Pork Hocks

One way to add depth to any soup is to cook meat bones for a long time, say more than 6 hours. My parents would just cook this stove top for a couple hours, but I find that in these modern and subsequently lazier times, I would much rather start this in the morning and have it ready by dinner in the slow cooker.

It's quite a simple recipe and it makes a few things: a hearty meat stock that can be a base for other soups, a bone broth, and the pork itself can be chilled, sliced and served up with hot or cold noodle dishes. But, for me, I just like the meat and marrow part of the pork.

For those of you (like me) who had to look up what part of the pig the "hock" is, it's the part of the fore or hindquarters above the hoof and below the pig equivalent of the knee/elbow; as illustrated in this Wikipedia stub.

Ingredients

1-2 tbsp olive oil (if cooking by stovetop)
1 lb pork hocks
1 star anise
2-3 slices of fresh ginger, peeled
2-4 tbsp soy sauce
filtered water

To cook this by stovetop:

Brown the hocks in 1-2 tbsp olive oil (or any vegetable oil), add one star anise, a few slices of peeled ginger, 2-4 tbsp of soy sauce (depending on how salty you like it) and an amount of water that covers the hocks. Bring to a boil then simmer covered until the meat is tender, 1-2 hours. Be sure to check on the pot every so often so that the water does not boil all away.

To cook this by slow cooker / crockpot:

Place pork hocks (about a pound) in slow cooker, preferably in a single layer. Add a star anise (one is plenty of flavor per pound of meat), 2-3 slices of peeled ginger, 2-4 tbsp soy sauce, and enough water to cover the hocks. Cook on LOW for 8 hours.

If putting raw meat into a slow cooker is a concern, you can also brown the hocks before putting them in but this is not necessary and it means more stuff to wash.