Pork Hocks With Chilli Caramel Sauce Recipe

Name: Pork Hocks With Chilli Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

3275

kcal

Calories

267

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pork Hocks With Chilli Caramel Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Hocks With Chilli Caramel Sauce

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