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Pork Braise with Bunya nut and Australian Rice Grass


  • 4 pork hocks

  • 3 litres chicken stock

  • 1 onion diced

  • 1 chopped chilli

  • ½ teaspoon Wildfire Spice (*Please see notes)

  • ½ teaspoon Lemon Myrtle (*Please see notes)

  • 1½ teaspoons Alpine Pepper (*Please see notes)

  • 200g brown rice

  • 50g Australian rice grass

  • 50g Inuit wild rice

  • 12 bunya nuts (24 halves)

  • 160g snow peas


  • 1.

    Preheat your oven or BBQ to about 180°C.

  • 2.

    Stab the meat of the hocks with a narrow blade knife making an incision which fits your finger; sprinkle Alpine Pepper into the cuts so that the flavours can penetrate all the way through the meat as it cooks.

  • 3.

    In a hot, oiled, deep roasting pan, brown the hocks on all surfaces to flavour the outside; once half done, add the onion to brown it as well.

  • 4.

    Once browned, remove from the heat and pour in the stock and add the chilli.

  • 5.

    Cover the meat with aluminium foil ensuring that the plasticized metal sheet does not touch the meat but sits proud; if this is not possible, cover the meat with a piece of baking paper or paperbark and then cover with the foil.

  • 6.

    Place in the oven for 2-3 hours or until the meat easily pulls away from the bone; the pan can be uncovered for the last 30 minutes of this time (when you can also start to cook the rice as below).

  • 7.

    Once the hocks are cooked, remove them from the liquid and set aside in a warm place.

  • 8.

    Pull all of the meat away from the bones.

  • 9.

    Reduce the liquid in the pan to ¼ the original volume; strain off and season this sauce with Wildfire Spice to taste.

  • 10.

    Boil the bunya nut halves in a minimum of water and then allow them to cool in this water, this will make it easy to get them out of the shells; use almonds if bunya nuts are hard to get and you can boil them or dry roast them as is your preference, either way, chop the nuts coarsely.

  • 11.

    Start to cook the rices.

  • 12.

    Add the brown rice and the rice grass to a saucepan which can be fitted with a lid; cover the rice with water so that the water covers the rice by 1½ times as much again as the depth of rice; said in another way; you can measure the 200g of rice and add 300ml of water; note that if you were cooking white rice using this absorption method only 200ml of water would be needed.

  • 13.

    For the rice grass (or Inuit wild rice), follow the above directions as for white rice and use a small saucepan.

  • 14.

    To cook the rices, bring the water to the boil and continue boiling until the water boils down to within the surface of the rice; turn the heat down to a gentle simmer and fit the lid to the saucepan; continue simmering for 10 minutes or until the rice is cooked as indicated by ‘blow hole’ in the surface of the swollen rice; remove from heat once done; place the snow peas on top of the rice and cover till required to serve.


*Wildfire Spice can be purchased at:

*Lemon Myrtle can be purchased at:

*Alpine Pepper can be purchased at:

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