Pork Hocks with Chilli Caramel Sauce

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“This is a recipe I adapted from a dish that Neil Perry (Australian Restauranteur) does rather well. I prepared it for a group of friends in the Woodstock railway station,(near Cowra, NSW Australia). They actually live in the fully restored 120 year old station and operate an art gallery from there. It was a big hit with no leftovers. I'll make more next time. This recipe is a pleasant mix of new Australian style cuisine with a distinct Asian influence.”
4hrs 15mins

Ingredients Nutrition


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

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