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!
Gently simmer the pork hocks in master stock for 3 to 4 hours.
Remove from the stock and drain well.
Refrigerate the hocks (overnight if time permits). Remove the meat from the bone.
To make the sauce, put the palm sugar in a saucepan with half the water and boil until the sugar caramelises.
Add the chillies, ginger and the remaining water, and stir to prevent the sauce from seizing or solidifying.
Add the fish sauce and lime juice and simmer, stirring constantly, for 1 minute.
Heat the oil in a deep pot or wok to very hot and deep-fry the pork until golden brown.
Remove and drain on kitchen paper.
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