Pork Hocks With Chilli Caramel Sauce

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.

* Per serving · 4 servings · Values may vary.