Cumin and Chili Braised Pork Hock with Preserved Mustard Greens

Method

1. Add ground cumin and extra chili to the pot with soy sauce, sugar, garlic, and water.
2. Soak preserved mustard greens in water for 30 minutes, then drain.
3. In a pot, brown pork hocks on all sides.
4. Add soy sauce, sugar, garlic, chili, and water. Bring to a boil.
5. Simmer for 1.5 hours, then add preserved mustard greens and cook 30 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.