4 hrs 15 mins
Ian Snell's Note:
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.
My Private Note
Units: US | Metric
- 2 pork hocks (a little on the fatty side won’t hurt, bugger the cholesterol)
- 2 liters chicken stock
- 2 tablespoons hoisin sauce
- 1 tablespoon powdered ginger
- 1 cup palm sugar
- 1/2 cup water
- 8 green chilies
- 4 large red chilies, seeded and juilienned
- 2 tablespoons julienned ginger
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 4 cups vegetable oil
- 1Combine chicken stock, Hoi Sinh sauce and powdered ginger.
- 2Bring to boil for 1minute.
- 3Simmer the pork hocks gently in the stock mixture for 3 to 4 hours.
- 4Remove the hocks from the stock and drain well.
- 5Refrigerate (overnight preferrably).
- 6Flake the meat away from the bone prior to final step (it should fall away easily).
- 7For the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
- 8Add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
- 9Add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
- 10Keep warm.
- 11Heat the oil in a deep pot or wok to very hot and deep-fry the pork meat until golden brown.
- 12Remove and drain on paper towel.
- 13Serve by placing the pork in the middle of a plate and pour over the warm chilli caramel sauce.
- 14Garnish steamed whole baby bok choy.
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Nutritional Facts for Pork Hocks with Chilli Caramel Sauce
Serving Size: 1 (984 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2401.2
- Calories from Fat 2025
- Total Fat 225.0 g
- Saturated Fat 30.0 g
- Cholesterol 15.4 mg
- Sodium 1964.1 mg
- Total Carbohydrate 89.3 g
- Dietary Fiber 2.9 g
- Sugars 68.5 g
- Protein 17.0 g
The following items or measurements are not included: