Pork Hocks With Chilli Caramel Sauce Recipes

PORK HOCKS WITH CHILLI CARAMEL SAUCE

Steps:

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