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Crisp pork hock with roasted almond and chilli salad

Crisp pork hock with roasted almond and chilli salad

You’ll need to begin this recipe the day before.

“I was so excited when Nu’s opened in my neighbourhood. I can’t get enough of the crisp pork hock, and I’d love if it he could share the recipe.’’
Alex Cameron, McMahons Point, NSW

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Crisp pork hock with roasted almond and chilli salad

Serves 4
Pork hock
500 gm   boneless pork hocks
For deep frying:   vegetable oil
20 gm (1 tbsp)   mixed baby herbs (see note)
15 gm   flaked almonds, roasted
1   kaffir lime leaf, thinly sliced
1 tsp   sesame oil
To serve:   steamed jasmine rice
Masterstock
1 stick   celery, coarsely chopped
1   carrot, coarsely chopped
2   red shallots, coarsely chopped
1   large red chilli, coarsely chopped
2   garlic, coarsely chopped
20 gm   galangal, coarsely chopped
½ stick   lemon grass, coarsely chopped
2   kaffir lime leaves
2   star anise
1   cinnamon quill
1 piece   orange peel, removed with a vegetable peeler, pith removed
150 gm   palm sugar, finely grated
75 ml   Shaoxing wine
50 ml   soy sauce
1½ litres (5 cups)   chicken stock
Chilli plum sauce
1   large red chilli, finely chopped
4 (320 gm)   blood plums or other red skinned plums, stones removed and coarsley chopped
500 gm   palm sugar, finely grated
250 ml (1 cup)   white vinegar


1 For masterstock, combine all ingredients in a large pot over medium heat, bring to the boil, reduce heat and simmer for 20 minutes.
2 Strain masterstock into a clean saucepan, discard solids, add pork hock and return to the boil. Reduce heat and cook, basting occasionally, for 1½ hours or until pork is tender. Remove from stock and place on an oven tray, cover with plastic wrap, place another tray on top and weigh down with food cans. Refrigerate overnight.
3 For chilli plum sauce, combine all ingredients and 1 tsp sea salt in a saucepan and bring to the boil over medium heat. Reduce heat to low and simmer for 45 minutes or until sauce has thickened, adding more water if mixture gets too thick. Spoon into a hot sterilised jar and seal, keeps up to 3 months. Makes 1½ cups.
4 Cut pork into 1.5cm cubes. Heat vegetable oil in a large saucepan or deep fryer to 180C and deep-fry pork for 3 minutes or until crisp. Drain on absorbent paper.
5 Heat 100 ml chilli plum sauce in a wok over medium heat, add pork and toss. Spoon onto a serving plate. Combine herbs and almonds in a bowl, drizzle with sesame oil, season to taste with sea salt and arrange on top of pork hock. Serve with rice to the side.

Note Baby herbs are available from select greengrocers.

RECIPE Virat Suandokmai, Nu restaurant (Edited by Adelaide Lucas) PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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