Caramelised pork hock with chilli vinegar

Caramelised pork hock with chilli vinegar

By
From
New Thai Food
Serves
6-8
Photographer
Jeremy Simons

For a complete dish to have with steamed jasmine rice, steam some Chinese broccoli (gai larn) and place it underneath the pork hocks. You could also garnish the pork with some coriander leaves and julienned long red chilli if you like.

Ingredients

Quantity Ingredient
1 litre canola oil, for deep-frying
2 pork hocks
2 litres Master stock
Crisp-fried garlic or red Asian shallots, (use shallots variation), to garnish
1/2 quantity Chilli vinegar, to serve

Caramel

Quantity Ingredient
500g palm sugar, crushed
1 stick cassia bark
1 star anise
100ml fish sauce, (optional)

Method

  1. Heat the oil in a wok over a medium–high heat to 180°C, or until a cube of bread dropped into the oil turns brown in 15 seconds. Deep-fry the pork hocks one at a time until golden brown, for about 4–5 minutes each. Remove from the oil and drain well on paper towel. Set aside the wok with the oil.
  2. Bring the master stock to the boil in a large heavy-based saucepan over a high heat. Add the pork hocks, cover and simmer over a medium heat for 1½–2 hours. They are ready when they’re quite soft to the touch. Remove from the braising liquid and leave to cool. Reserve 250 ml of the braising liquid for the caramel.
  3. When the pork hocks are cool, grab each hock bone and twist – the whole bone should come out, leaving only the meat. Push the hock meat together to form a dense mass and refrigerate until set and firm, 3–4 hours.
  4. To make the caramel, put the palm sugar in a medium heavy-based saucepan over a medium heat and add 200 ml water to help it melt. Cook for 8–10 minutes, stirring continuously, to allow the sugar to caramelise, then stop the cooking process by adding the reserved braising liquid, and the cassia bark and star anise to give it a good flavour. Remove from the heat and taste – the caramel should be quite savoury and not too runny, more a honey-like consistency. If too runny, return the saucepan to the heat and continue reducing until it takes on the desired consistency. Check the seasoning – if it’s too sweet, add the fish sauce to cut this. Remove from the heat.
  5. When you’re ready to serve, cut the chilled pork hock meat into bite-sized pieces.
  6. Reheat the oil in the wok to 180°C and deep-fry the meat until crisp and golden, for about 5–6 minutes. Drain on paper towel.
  7. To assemble, place the pork in a bowl and pour over the warm caramel. Garnish with some crisp-fried shallots and serve with the chilli vinegar on the side.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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