Cumin and Coriander Taiwanese Braised Pork Hocks with Preserved Mustard Greens

Method

1. Combine cumin and coriander. Add to the pot during the sauté step with garlic.
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.