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!


  • 2 Pork hocks

  • 2L Chinese Master stock*

  • 1 cup Palm Sugar

  • 0.5 cup Water

  • 8 Green birds eye chilli's seeded and cut

  • 2 tablespoons Ginger julienne

  • 0.25 cup Fish sauce

  • 0.25 cup fresh Lime juice

  • 4 cups vegetable oil


  • 1.

    Gently simmer the pork hocks in master stock for 3 to 4 hours.

  • 2.

    Remove from the stock and drain well.

  • 3.

    Refrigerate the hocks (overnight if time permits). Remove the meat from the bone.

  • 4.

    To make the sauce, put the palm sugar in a saucepan with half the water and boil until the sugar caramelises.

  • 5.

    Add the chillies, ginger and the remaining water, and stir to prevent the sauce from seizing or solidifying.

  • 6.

    Add the fish sauce and lime juice and simmer, stirring constantly, for 1 minute.

  • 7.

    Keep warm.

  • 8.

    Heat the oil in a deep pot or wok to very hot and deep-fry the pork until golden brown.

  • 9.

    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

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Posted by Michael418Report
This recipe looks great! I was just wondering, you mention in the recipe to remove the bone and then deep fry. Do we remove the bone leaving the rest of the hock in tact and deep fry the whole thing? Or cut into portions and deep fry the pieces?
Posted by Patricia98Report
Sounds yummy! what is the best substitute for a master stock?
Posted by EmilijaReport
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.
Posted by Maureen89Report
I have 2 of these in freezer and can`t wait to try this recipe. Thanks Neil