Ingredients
- 4 pork hocks
- 3 Litres chicken stock
- 1 onion, diced
- 1 chilli, chopped
- 1/2 teaspoon Wildfire Spice
- 1/2 teaspoon Lemon Myrtle Sprinkle
- 1.5 teaspoons Alpine Pepper
- 200g brown rice
- 50g Australian rice grass
- 50g Inuit wild rice
- 12 bunya nuts (24 halves)
- 160g snow peas
Description
Pork Hocks Are Braised For 2-3 Hours, Served With Bunya Nuts, Three Different Types Of Rices And Seasoned With Australian Native Spices.
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