Fried duck eggs with chilli-braised ham hock & pickled okra

Fried duck eggs with chilli-braised ham hock & pickled okra

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

I love the marriage of bacon and eggs. This is my version of that combination, with some of my other favourite things including chilli oil, sichuan pepper and pickles. Not for the faint hearted, but rewarding for those who dare!

Ingredients

Quantity Ingredient
1 free-range ham hock
2 teaspoons chiu chow chilli oil, (see Note)
30ml vegetable oil
4 duck eggs
snipped coriander cress, to garnish
crusty bread, to serve

Pickled okra

Quantity Ingredient
100ml rice vinegar
1 tablespoon sea salt
2 tablespoons sugar
pinch mustard seeds
1 bay leaf
4 okra

Sichuan salt & pepper

Quantity Ingredient
2 tablespoons sea salt
2 tablespoons whole sichuan peppercorns

Method

  1. For the pickled okra

    Bring the vinegar, salt, sugar, mustard seeds and bay leaf to the boil in a small saucepan. Place the okra in a heatproof glass or ceramic bowl, then pour the hot pickling liquid over. Cover while hot and leave to cool at room temperature, then leave to pickle in the fridge for at least 24 hours.
  2. For the ham hock

    Preheat the oven to 110°C. Place the ham in an oven bag with the chilli oil. Transfer to a baking tray and cook in the oven for 10 hours. It is a good idea to put it in before you go to bed, then remove it in the morning.
  3. Leave the ham until cool enough to handle, but still warm. Wearing latex gloves, remove the skin. Shred the skin into nice long pieces and discard any fat or veins. Keep the meat warm in a small saucepan if you are going to use it shortly; otherwise refrigerate until required, and gently reheat for serving.
  4. For the sichuan salt & pepper

    Toast the salt and peppercorns in a dry frying pan over medium heat until you can smell the pepper. Cool, then grind to a fine powder using a spice grinder.
  5. To serve

    In a large non-stick frying pan, heat the vegetable oil over medium heat. Add the duck eggs and cook gently until the whites are almost done. Add 2 tablespoons water and put the lid on for 30 seconds to steam the top.
  6. When the whites are done but the yolks are still runny, scatter evenly with the shredded ham and sprinkle with the sichuan salt and pepper.
  7. Remove the okra from the pickling liquid and slice into 5 mm rounds — beware, it is sticky! Arrange around the eggs, then top with the coriander cress. Serve with crusty bread.

Note

  • Chiu chow chilli oil originated from Chiu Chow in China. Made from dried chillies, garlic, soy and oil, it is quite hot and can be used as a dipping sauce.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
share
sharing
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again