Crispy Fried Pork Hock with Chilli Caramel, Steamed Rice and Spicy Thai Salad

Crispy Fried Pork Hock with Chilli Caramel, Steamed Rice and Spicy Thai Salad Source: Teage Ezard

Serves 6

— Pork Hock
(Needs 12 hours)
3 x 500 g (1 lb) boneless pork hocks
3 litres master stock
3 litres vegetable oil for frying.

— Chilli Caramel Sauce
500 g (1 lb) light palm sugar, roughly chopped
450 ml (14 fl oz) water
2 red bird’s eye chillies, finely sliced
1 long red chilli, finely sliced
1 long green chilli, finely sliced
40 ml (1 1/4 fl oz) fish sauce
60 ml (1 1/4 fl oz) lime juice

— Spicy Thai Salad
3 fresh kaffir lime leaves
1 long cucumber, peeled and finely sliced on an angle
40 g (1 1/2 oz) fresh ginger, peeled and finely sliced
1 long red chilli, seeded and finely sliced
1 lemongrass stalk, white part only, finely chopped
1 small red onion, cut in half and finely sliced
5 medium spring onions, white ends only, finely sliced on an angle
1/2 cup coriander leaves, picked and washed
1/2 cup Thai basil leaves, picked
1/2 cup mint leaves, picked and washed
1/2 cup pickled bean shoots

— Pickling liquid
200ml rice wine vinegar
200ml mirin
100ml light soy

— Dressing
4 teaspoons lime juice
2 teaspoons fish sauce
2 teaspoons gula melaka syrup

— Garnish
200 g (7 oz) jasmine rice
200 ml (7 fl oz) water

— Pork Hocks
Preheat the oven to 150°C (300°F). Bring the master stock to the boil. Lay out three pieces of muslin on your work surface. Place a pork hock, skin side down, on each piece of muslin and roll up to form a neat parcel. Tuck in the ends of the muslin and tie securely with butcher’s string. Place the hocks into a large deep braising dish and pour over the boiling stock. Cover with a lid, place in the oven and braise very slowly for 2–3 hours, or until the meat is tender. Remove from the oven and allow the pork hocks to cool in the braising liquid. When the hocks are cold, remove them from the liquid and let them drain in a colander. Pat them dry and refrigerate for at least 12 hours (or hang them in a cool dry place). Peel away the muslin and slice each hock into four even pieces, each around 170 g (6 oz).

— Chilli Caramel Sauce
Place the palm sugar in a wide heavy-based saucepan. Add 400 ml (14 fl oz) water, bring to the boil and simmer for around 10 minutes to form a light caramel. Brush down the sides of the pan with water from time to time to stop it from crystallising. As the caramel starts to darken, remove the pan from the heat and add the remaining 50 ml (1 1/2 fl oz) cold water, which will slow the cooking process. The caramel should be dark, but not burnt. Add the chillies and allow the caramel to cool. Season with the fish sauce and lime juice, tasting to check the balance of flavours, which should be hot, sweet and salty.

— Spicy Thai Salad
Blanch the lime leaves in boiling water for 5 seconds, refresh in cold water and slice finely. Assemble and prepare the remaining salad ingredients. Prepare the pickled bean shoots and crispy fried shallots according to Basic recipes.

— Garnish
Wash the jasmine rice in a colander until the water runs clear. Place in a rice cooker, add the cold water and steam until tender.

— To Serve
In a medium saucepan or deep-fryer heat the vegetable oil to 180°C (350°F). Fry the pork, two pieces at a time, for 7–8 minutes, or until the skin turns a glossy dark brown. Remove from the oil and drain on absorbent paper. Keep warm while you fry the remaining pieces of pork.

Combine the salad ingredients in a large mixing bowl. To make the dressing, whisk together the lime juice, fish sauce and gula melaka. Taste and adjust the balance if necessary, pour onto the salad and mix everything together well.

Place a small mound of salad in the bottom of each bowl and top with a piece of pork. Drizzle with the chilli caramel and serve with steamed jasmine rice.

— Note
The pork hocks may not initially appear to be crispy when they are removed from the oil. They will start to crisp up as they cool down out of the oil.