Cola Ham Hocks with Miso Glaze (SP)

• 4 ham hocks (about 1 pound each) [I used slices since I thought they would be easier to sear off.]
• 2 tablespoons peanut or vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cup dry vermouth
• one 12-ounce can cola
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 star anise
• 1 teaspoon black peppercorns
• 2 bay leaves

MISO GLAZE

• 1/4 cup red miso
• 1/2 cup apple cider
• 1/2 cup packed brown sugar
• 3 tablespoons sorghum
• 2 tablespoons soy sauce

Mise en place.

Soak hocks in cold water for 30 minutes.  Then pat dry.

Brown hocks.

Saute onions and garlic for 2 minutes.

Add in everything but glaze ingredients and braise for 2 hours.  I considered letting this go and braise while I went out for karaoke which would've amounted to 4 hours.  I tried contacting Aly Lopez about whether or not this was a good idea but had already left the house when she answered.

I should've done it.

When hocks are almost done, heat glaze ingredients until dissolved and syrupy.

Glaze the ham hocks and broil for a couple minutes after being pulled from the braising liquid.  They are accompanied here with a side dish that is also in Edward Lee Jr's cookbook but was sourced so poorly that I rather not talk about it.

Ha, I guess the ham hocks could've been more tender, but they were pretty good.  The braising liquid was awesome.  I wonder if the flavor would have altered much if I used Coca-Cola rather than Whole Foods cola.