Crispy Pork Hock With Thai Chili Recipe
CRISPY PORK HOCK WITH THAI CHILI
This recipe is written by
Chris Yan – Head Chef at Lotus Dining
“Showcase your culinary talents with a delicious textural rich and vibrant recipe your guests are sure to enjoy”
Begin a day ahead.
Pork hock 400 g
Chinese stock or ‘red braise’ 5 lt
CHINESE RED BRAISE
6 ltr water
Dark soy 200g
Light soy 200g
Yellow rock sugar 400g
Chinese Shaoxing cooking wine 640ml
Half bunch shallots
Star anise 30g
Cassia bark 30g
Ensure the pork hock is free from hair by quickly waving over open flame.
To remove impurities, blanch pork hot in boiling water seasoned with ginger, Sichuan pepper and shallots for ten minutes.
Separately, combine all red braise ingredients into a large 8+ litre stock pot. Gentle lower in the prepared pork hock and turn on heat to bring to a boil. Once boiling point is achieved lower heat to reduce to a simmer. Allow to simmer for 2 ½ hours until meat gentle falls away from the bone.
Remove from stock and allow to cool. Once cool enough to handle, pick the meat and skin from the bone and chop into a rough mixture.
Place meat mixture on a lined baking tray, evenly spread and 5cm in height. Cover with baking paper and place another similar sized tray on top. Place in the refrigerator with weight on top to create even compression.
Allow to set overnight.
The following day the meat should be reduced to roughly 3cm thickness and very firm to touch. Remove from the tray and cut Into 3cm square cubes. Set aside in the refrigerator until required.
70g long red chili, deseeded and finely chopped
7g Thai chili, deseeded and finely chopped
20g garlic, peeled and finely chopped
40g coriander roots , rinsed of grit and finely minced
150g cane sugar
1 tbsp finely minced lemongrass
freshly squeezed lemon juice 100ml
Fish sauce 50ml
Roasted shredded coconut
Part 5 Two large handfuls of mixed herbs:
Asian herb , shallots , coriander , sawtooth coriander , Vietnamese mint, Thai basil , round mint. Bean sprouts.
Use mortar and pestle to pound all ingredients in part 1 to fine paste. Combine in minced lemongrass and stir to combine. Finally add fish sauce and fresh lemon juice. Stir to combine, taste and adjust seasoning as required.
Remove pork hock from fridge and heat bench top deep fryer to 180 degrees.
Deep fried pork jock cubes in batches, until crispy. Strain and rest on a paper towel to drain excess oil.
For salad, combine Asian herbs and bean shoots into a mixing bowl toss through ¼ of dressing. Add in cooked pork hock and toss gentle to mix through.
Serve on a large serving plate and dress with remaining dressing and toasted coconut.