Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Pork Hocks with Chilli Caramel Sauce Recipe
    Lost? Site Map

    Pork Hocks with Chilli Caramel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine chicken stock, Hoi Sinh sauce and powdered ginger.
    2. 2
      Bring to boil for 1minute.
    3. 3
      Simmer the pork hocks gently in the stock mixture for 3 to 4 hours.
    4. 4
      Remove the hocks from the stock and drain well.
    5. 5
      Refrigerate (overnight preferrably).
    6. 6
      Flake the meat away from the bone prior to final step (it should fall away easily).
    7. 7
      For the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
    8. 8
      Add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
    9. 9
      Add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
    10. 10
      Keep warm.
    11. 11
      Heat the oil in a deep pot or wok to very hot and deep-fry the pork meat until golden brown.
    12. 12
      Remove and drain on paper towel.
    13. 13
      Serve by placing the pork in the middle of a plate and pour over the warm chilli caramel sauce.
    14. 14
      Garnish steamed whole baby bok choy.

    Ratings & Reviews:

    • on February 05, 2004

      55

      This dish was great!As my dh says its a zinger!!Very spicy,and tasty I also added chopped garlic to sauce.I used brown suger as couldn`t get the palm.Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    84%
    Total Fat 225.0 g
    346%
    Saturated Fat 30.0 g
    150%
    Cholesterol 15.4 mg
    5%
    Sodium 1964.1 mg
    81%
    Total Carbohydrate 89.3 g
    29%
    Dietary Fiber 2.9 g
    11%
    Sugars 68.5 g
    274%
    Protein 17.0 g
    34%

    The following items or measurements are not included:

    pork hocks

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites