Hot and sour pork hock

Hot and sour pork hock

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The pork hock is kept whole for this recipe. First blanch it in boiling water for about 30 minutes for a clearer sauce, rinse under cold water and pat dry. Prepare a pineapple by taking off the spiky skin, quartering it and then taking the core from each quarter. Cut the pineapple flesh into smaller pieces at angles across the grain (each piece will now be much tenderer to the bite as a result). Stir-fry 4 thick pieces of peeled ginger with 1 tablespoon of unrinsed fermented black beans and 4 deseeded bird’s eye chillies until fragrant. Add the pork hock, pineapple pieces, a few tablespoons of dark soy sauce and salt and sugar to taste. Make sure the pork hock is covered with water, bring to the boil and cook gently for about 40 minutes until the hock is spoon soft. It’s essential to keep the pork skin under the protection of liquid so it won’t dry out and become tough. It also ensures you have plenty of sauce to serve with rice.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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