AT A GLANCE
"How do I recreate Mr Wong's fabulous pork hock?"
Sam Sharp, Kensington, NSW
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|01||For red-cooked pork hocks, bring ingredients except pork hocks and 4.5 litres water to the boil in a stockpot. Add hocks, reduce heat to low and simmer until hocks are soft and gelatinous (5 hours). Place hocks on a tray. When cool enough remove bones and knuckle, trying not to break up the meat and skin. Discard bones and stock.|
|02||Line a 5cm-deep 20cm x 30cm tray with baking paper and spread pork evenly in tray. Top with a sheet of baking paper, then another tray to fit inside the first, weight with food cans and refrigerate overnight to set.|
|03||For sweet and sour sauce, blend onion, garlic and ginger in a small food processor to a fine paste, using some fish sauce to blend if necessary. Set aside. Stir sugar and 100ml water in a wide saucepan over medium-high heat to dissolve, brush edges with a wet pastry brush to remove sugar crystals and cook without stirring until light caramel (5-6 minutes). Add remaining ingredients and reserved paste and simmer to a thick glaze (2-3 minutes). Makes about 2 cups. Sauce will keep refrigerated for a month.|
|04||Cut pressed pork into 2cm cubes. Heat oil in a large wok or deep-fryer to 180C and deep-fry 10 pieces of pork at a time, loosening them from the bottom with a metal spatula, until crisp and golden (2-3 minutes; be careful as hot oil will spit). Drain on paper towels, then toss in sweet and sour sauce (about ½ cup) and serve scattered with fried shallots, spring onion, chilli and coriander alongside steamed rice.|
Note Start this recipe a day ahead to press the pork. Rock sugar and yellow soy paste are available from Chinese supermarkets.