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Braised Pork Hocks. 4 pork hocks; 200g carrots; 200g onions; 100g mushrooms; 2g aniseed myrtle; 2g lemon myrtle; 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 and place in a heavy pot or tureen, with the demi glace, 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 favorite wild food chutney.