Pork Hocks with Chilli Caramel Sauce
- Ready In:
- 4hrs 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 pork hocks (a little on the fatty side won’t hurt, bugger the cholesterol)
- 2 liters chicken stock
- 2 tablespoons hoisin sauce
- 1 tablespoon powdered ginger
- 1 cup palm sugar
- 1⁄2 cup water
- 8 green chilies
- 4 large red chilies, seeded and juilienned
- 2 tablespoons julienned ginger
- 1⁄4 cup fish sauce
- 1⁄4 cup fresh lime juice
- 4 cups vegetable oil
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Ian Snell
Australia