- Cuisine: Thai
- Serves: 4
- Type: Salad
- 500 gm boneless pork hocks
- For deep frying: vegetable oil
- 20 gm (1 tbsp) mixed baby herbs (see note)
- 15 gm flaked almonds, roasted
- 1 kaffir lime leaf, thinly sliced
- 1 tsp sesame oil
- To serve: steamed jasmine rice
- 1 stick celery, coarsely chopped
- 1 carrot, coarsely chopped
- 2 red shallots, coarsely chopped
- 1 large red chilli, coarsely chopped
- 2 garlic, coarsely chopped
- 20 gm galangal, coarsely chopped
- Â½ stick lemon grass, coarsely chopped
- 2 kaffir lime leaves
- 2 star anise
- 1 cinnamon quill
- 1 piece orange peel, removed with a vegetable peeler, pith removed
- 150 gm palm sugar, finely grated
- 75 ml Shaoxing wine
- 50 ml soy sauce
- 1Â½ litres (5 cups) chicken stock
Chilli plum sauce
- 1 large red chilli, finely chopped
- 4 (320 gm) blood plums or other red skinned plums, stones removed and coarsley chopped
- 500 gm palm sugar, finely grated
- 250 ml (1 cup) white vinegar
You’ll need to begin this recipe the day before.
For masterstock, combine all ingredients in a large pot over medium heat, bring to the boil, reduce heat and simmer for 20 minutes.
Strain masterstock into a clean saucepan, discard solids, add pork hock and return to the boil. Reduce heat and cook, basting occasionally, for 1Â½ hours or until pork is tender. Remove from stock and place on an oven tray, cover with plastic wrap, place another tray on top and weigh down with food cans. Refrigerate overnight.
For chilli plum sauce, combine all ingredients and 1 tsp sea salt in a saucepan and bring to the boil over medium heat. Reduce heat to low and simmer for 45 minutes or until sauce has thickened, adding more water if mixture gets too thick. Spoon into a hot sterilised jar and seal, keeps up to 3 months. Makes 1Â½ cups.
Cut pork into 1.5cm cubes. Heat vegetable oil in a large saucepan or deep fryer to 180C and deep-fry pork for 3 minutes or until crisp. Drain on absorbent paper.
Heat 100 ml chilli plum sauce in a wok over medium heat, add pork and toss. Spoon onto a serving plate. Combine herbs and almonds in a bowl, drizzle with sesame oil, season to taste with sea salt and arrange on top of pork hock. Serve with rice to the side.