4 pork hocks
200g carrots
200g onions
100g mushrooms
2g Aniseed myrtle
2g Lemon Myrtle Sprinkle
2g Mountain pepper
2 ltr demi glace
500ml port wine
100ml soy sauce
pinch salt
pinch pepper
butchers twine


· Trim and tie the hocks.
· Finely dice all the vegetables (brunoise) and place in a braising dish, with the demi , port wine, soy sauce and all the native herbs.
· Place the hocks in the dish and cook for approximately 1½ – 2 hours or until the meat is tender.
· Place a hock on a plate with some of the sauce. Serve with your favourite wild food chutney.

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