Chef's Recipes

Crisp pork hock with roasted almond and chilli salad

Australian Gourmet Traveller and Nu's restaurant Thai food recipe for crisp pork hock with roasted almond and chilli salad

  • Serves 4
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Crisp pork hock with roasted almond and chilli salad
"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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.
You’ll need to begin this recipe the day before.


  • 500 gm boneless pork hocks
  • For deep frying: vegetable oil
  • 20 gm mixed baby herbs (see note) (1 tbsp)
  • 15 gm flaked almonds, roasted
  • 1 kaffir lime leaf, thinly sliced
  • 1 tsp sesame oil
  • To serve: steamed jasmine rice
  • 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 chicken stock (5 cups)
Chilli plum sauce
  • 1 large red chilli, finely chopped
  • 4 blood plums or other red skinned plums, stones removed and coarsley chopped (320 gm)
  • 500 gm palm sugar, finely grated
  • 250 ml white vinegar (1 cup)


  • 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.