Bacon Hock in Sichuan Spiced Cider

Bacon Hock with Sichuan Spiced Cider

Dish up this fragrant Bacon Hock with Sichuan Spiced Cider! It’s a bit mouth numbing.

2 hrs
Serves 4

what you need

  • 2 Three Aussie Farmers Smoked Bacon Hocks
  • 1 Tbsp. vegetable oil
  • 8 Shallots, halved
  • 12 garlic cloves, crushed
  • 4 celery stalks, thinly sliced
  • 2 Tbsp. Sichuan peppercorns
  • 4 star anise
  • 2 tsp. allspice
  • 2 bay leaves
  • ½ cup honey
  • 100ml light soy sauce
  • 2 dried chillies
  • 800ml sweet apple cider
  • 800ml chicken stock

how to make it

  1. Pre-heat fan forced oven to 170oC.
  2. In a large oven proof fry-pan, cook shallots, garlic and celery, stirring constantly for 10 mins over med heat. Create a well in the middle and add the Sichuan peppercorns. Cook in the well until fragrant. Add the star anise and allspice then stir to combine. Add the hocks, bay leaves, honey, soy sauce, dried chillies, cider and chicken stock. Bring to a simmer for 5 mins. Cover fry-pan with lid and place into the oven for 1 hr.
  3. Transfer hocks and braising vegetables into a baking dish and bake for a further 30 mins or until meat is pulling away from the bone.
  4. Strain remaining braising liquid into a saucepan and reduce by half. Use to baste the hocks regularly throughout cooking, increasing temperature to 200oC fan forced until caramelised.
  5. Serve and enjoy!


  • Sichuan peppercorns can numb your mouth – be careful with how much you use!
  • Reduce the braising liquid to 1/3 to make a nice thick glaze to serve with.
  • Serve with rice, Asian greens and pickled cucumbers
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