2 x 1kg |
pork hocks |
|
vegetable oil, for deep-frying |
4 |
coriander roots, scraped clean and chopped |
4 |
garlic cloves, crushed |
10 |
white peppercorns, crushed |
6cm |
piece of fresh ginger, sliced |
2 |
black cardamom pods (see glossary), bruised |
3 |
star anise |
5cm |
piece of cassia bark |
1 tablespoon |
liquid palm sugar (see glossary) or shaved dark palm sugar (jaggery) |
4 tablespoons |
light soy sauce |
2 tablespoons |
dark soy sauce |
500ml |
see method for ingredients |
1 litre |
young coconut juice, (see glossary) |
2 |
hard-boiled eggs, peeled and halved |
1 handful |
coriander leaves, to garnish |