The pork hock is so tender it cuts like butter and can be easily eaten with chopsticks. Make sure that the pork is fatty, or the meat will be too dry. Don’t worry about your cholesterol levels -everything in moderation!
Along with chilli paste dishes, this is my all-time favourite. The sauce should chilli, sweet, salty and sour, but most importantly, in balance. This is a versatile sauce that also goes well with fried fish and barbecued seafood, or even crisp-fried Master Stock Chicken.
*Master Stock Recipe
I have 2 of these in freezer and can`t wait to try this recipe. Thanks Neil
Just boiled the masterstock. Pork hoks have just gone on. We are having friends over in 4x weeks, will re-use the stock then. Am excited as I have never cooked before.
I am a little confused. when do you add sauce? do you serve it over the cripsy pork? or do you mix the pork into the sauce before you fry it?
I am cooking today. it sounds delicious
I couldn't buy hocks, could only get pork belly. Have rolled it and cooked in master stock, it is now cooling and tomorrow I will follow the rest of the recipe. Am doing a dinner for 10 thanks to Neil, he and Kylie are inspirational. I have learnt stacks from his book. Even have created my special eggplant lasagne, secret is buttermilk in the sauce. He has made me think about ingredients and the 5 taste areas. My dream is to travel to Sydney & dine at the 2 restaurants. Thankyou so much.
Sounds yummy! what is the best substitute for a master stock?
Try cooking the hocks with 1/2 soy and 1/2 white vinegar to cover the hocks, couple of 5 stars. Add lots of ginger and chilli. Boil a few eggs , peel and throw them in 20 min before dish finishes cooking.
This sounds pretty good. Will try the caramel chili sauce on its own next week