Crispy Fried Pork Hock With Chilli Caramel, Steamed Rice and Spicy Thai Salad

Pork Hock (needs 12 hours)

1. Preheat the oven to 150C (300F). Bring the master stock to the boil.
2. Lay out three pieces of muslin on your work surface.
3. Place a pork hock, skin side down, on each piece of muslin and roll up to form a neat parcel. Tuck in the ends of the muslin and tie securely with butcher’s string. Place the hocks into a large deep braising dish and pour over the boiling stock.
4. Cover with a lid, place in the oven and braise very slowly for 2–3 hours, or until the meat is tender. Remove from the oven and allow the pork hocks to cool in the braising liquid.
5. When the hocks are cold, remove them from the liquid and let them drain in a colander. Pat them dry and refrigerate for at least 12 hours (or hang them in a cool dry place).
6. Peel away the muslin and slice each hock into four even pieces, each around 170 g (6 oz).

Chilli Caramel Sauce

1. Place the palm sugar in a wide heavy-based saucepan. Add 400 ml (14 fl oz) water, bring to the boil and simmer for around 10 minutes to form a light caramel.
2. Brush down the sides of the pan with water from time to time to stop it from crystallising.
3. As the caramel starts to darken, remove the pan from the heat and add the remaining 50 ml (1 1/2 fl oz) cold water, which will slow the cooking process. The caramel should be dark, but not burnt.
4. Add the chillies and allow the caramel to cool.
5. Season with the fish sauce and lime juice, tasting to check the balance of flavours, which should be hot, sweet and salty.

Spicy Thai Salad

1. Blanch the lime leaves in boiling water for 5 seconds, refresh in cold water and slice finely. Assemble and prepare the remaining salad ingredients.

Garnish

1. Wash the jasmine rice in a colander until the water runs clear. Place in a rice cooker, add the cold water and steam until tender.

Master Stock

1. This Asian master stock is a key ingredient in my kitchen. Master stocks are essential for the red-braised dishes of China. The soy sauce gives a rich reddish-brown colour to any meat or poultry, while the Chinese wine, rock sugar and spices impart a unique flavour.
2. This master stock can be used over and over again and it will grow better and richer over time. However it is important to follow a few essential rules to prevent harmful bacteria growing. Only ever use a master stock to cook one type of meat – i.e. only chicken, or duck or pork. It is not a multi-purpose stock. After each use, bring the stock back to the boil, and then skim it and strain through a fine sieve into a clean sealable container. Allow it to cool completely before refrigerating or freezing.
3. Place all the ingredients in a large stockpot and bring to the boil. Simmer gently for 10–15 minutes to allow the spices to infuse. Allow the stock to cool completely before pouring into a clean container. Leave the aromatics in the stock overnight to intensify the flavours. Refrigerate or freeze until needed.

Gula Melaka Syrup

1. A key ingredient to have on hand, as I use this syrup in many of my recipes. It is the third member of the trio (with lime juice and fish sauce) used as a seasoning in many South East Asian dishes. The deep rich flavour of the palm sugar works well in balancing sour and salty flavours and in tempering the heat of many chilli-hot dishes.
2. Place all the ingredients in a non-reactive saucepan and bring to the boil. Lower the heat and simmer until the syrup is reduced by about half, and is the consistency of runny honey. From time to time you may need to skim away any scum that rises to the surface. Remove from the heat and pour the syrup into a clean container (leave the mandarin peel and cinnamon in the syrup so the flavours intensify). Once cool, refrigerate until ready to serve. Gula Melaka syrup keeps for around two weeks in a sealed jar in the refrigerator.

To Serve

1. In a medium saucepan or deep-fryer heat the vegetable oil to 180C (350F). Fry the pork, two pieces at a time, for 7–8 minutes, or until the skin turns a glossy dark brown. Remove from the oil and drain on absorbent paper. Keep warm while you fry the remaining pieces of pork.
2. Combine the salad ingredients in a large mixing bowl. To make the dressing, whisk together the lime juice, fish sauce and gula melaka. Taste and adjust the balance if necessary, pour onto the salad and mix everything together well.
3. Place a small mound of salad in the bottom of each bowl and top with a piece of pork. Drizzle with the chilli caramel and serve with steamed jasmine rice.