Balsamic and Thyme Taiwanese Braised Pork Hocks with Preserved Mustard Greens

Method

1. Mix balsamic vinegar with thyme. Add to the pot during the simmering step.
2. Heat oil in a large pot over medium heat. Brown pork hocks on all sides, then set aside.
3. Add garlic and ginger to the pot, sauté for 1 minute. Add soy sauces, sugar, and star anise.
4. Return pork hocks to the pot. Add enough water to cover. Bring to a simmer.
5. Cover and cook on low heat for 2.5 hours, until pork is tender. Add preserved mustard greens and cook 15 minutes more.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.