Best 2 Pork Hocks With Chilli Caramel Sauce Recipes
**Pork hocks with chili caramel sauce: A delightful fusion of sweet, savory, and spicy flavors**
Pork hocks, also known as ham hocks, are an often-overlooked cut of meat that are packed with flavor and collagen. When braised or slow-cooked, they become meltingly tender and can be enjoyed in a variety of dishes. This recipe for pork hocks with chili caramel sauce takes this humble ingredient to new heights, combining the rich flavors of pork with a sweet, savory, and slightly spicy sauce. The chili caramel sauce is made with a combination of soy sauce, brown sugar, rice vinegar, and chili peppers, creating a complex and flavorful glaze that perfectly complements the tender pork. Serve the pork hocks with steamed rice or mashed potatoes for a hearty and satisfying meal. This article also includes recipes for additional dishes that utilize pork hocks, such as pork hock and lentil soup, a comforting and nutritious meal that is perfect for a cold winter day; and twice-cooked pork hocks, a traditional Chinese dish that involves braising the pork hocks until they are fall-off-the-bone tender, then pan-frying them until crispy. With its detailed instructions and helpful tips, this article provides everything you need to create delicious and memorable dishes using pork hocks.
PORK HOCKS WITH CHILLI CARAMEL SAUCE
This is a recipe I adapted from a dish that Neil Perry (Australian Restauranteur) does rather well. I prepared it for a group of friends in the Woodstock railway station,(near Cowra, NSW Australia). They actually live in the fully restored 120 year old station and operate an art gallery from there. It was a big hit with no leftovers. I'll make more next time. This recipe is a pleasant mix of new Australian style cuisine with a distinct Asian influence.
Provided by Ian Snell
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken stock, Hoi Sinh sauce and powdered ginger.
- Bring to boil for 1minute.
- Simmer the pork hocks gently in the stock mixture for 3 to 4 hours.
- Remove the hocks from the stock and drain well.
- Refrigerate (overnight preferrably).
- Flake the meat away from the bone prior to final step (it should fall away easily).
- For the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
- Add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
- Add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
- Keep warm.
- Heat the oil in a deep pot or wok to very hot and deep-fry the pork meat until golden brown.
- Remove and drain on paper towel.
- Serve by placing the pork in the middle of a plate and pour over the warm chilli caramel sauce.
- Garnish steamed whole baby bok choy.
SPEK MET WITTEKOOL - PORK HOCKS WITH CABBAGE
Hollanders like plain, substantial food and lots of it. This recipe is a perfect candidate for the slow cooker in these modern times. Serve with boiled potatoes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pork
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
- Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
- Cook until tender.
Nutrition Facts : Calories 37.8, Fat 0.1, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 8.8, Fiber 3.8, Sugar 4.8, Protein 1.9
Tips:
- Choose the right pork hocks: Look for hocks that are meaty and have a good amount of fat. Avoid hocks that are too lean, as they will not be as flavorful.
- Brown the pork hocks well: This will help to develop flavor and color. Be sure to brown them on all sides.
- Use a good quality chili sauce: The chili sauce is a key ingredient in this recipe, so be sure to use one that you enjoy. If you can't find a good quality chili sauce, you can make your own.
- Simmer the pork hocks for a long time: This will help to tenderize the meat and allow the flavors to meld together. You can simmer them for up to 4 hours, or until the meat is fall-off-the-bone tender.
- Serve the pork hocks with your favorite sides: Mashed potatoes, rice, or roasted vegetables are all good options.
Conclusion:
Pork hocks with chili caramel sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork hocks are braised in a flavorful chili sauce until they are fall-off-the-bone tender. The chili caramel sauce is made with a combination of chili peppers, soy sauce, brown sugar, and vinegar. It is tangy, sweet, and slightly spicy. This dish is sure to be a hit with your family and friends.
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