Pork Hocks with Chilli Caramel Sauce

Recipe by Ian Snell
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READY IN: 4hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken stock, Hoi Sinh sauce and powdered ginger.
  • Bring to boil for 1minute.
  • Simmer the pork hocks gently in the stock mixture for 3 to 4 hours.
  • Remove the hocks from the stock and drain well.
  • Refrigerate (overnight preferrably).
  • Flake the meat away from the bone prior to final step (it should fall away easily).
  • For the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
  • Add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
  • Add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
  • Keep warm.
  • Heat the oil in a deep pot or wok to very hot and deep-fry the pork meat until golden brown.
  • Remove and drain on paper towel.
  • Serve by placing the pork in the middle of a plate and pour over the warm chilli caramel sauce.
  • Garnish steamed whole baby bok choy.
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