Sticky Pork Hock with Chilli Vinegar and Asian Greens
Slow-braised pork hock in a sticky Asian marinade—tender, melt-in-your-mouth meat with a perfectly sweet, sticky sauce. Served with fluffy steamed rice, crispy fried eschalots, coriander, and chilli. A chef's special to elevate your family dinner this week!
Ingredients
Hocks (Pork hock), Chicken stock, Steamed Rice (Water, Jasmine rice, Kaffir lime leaves, Salt), Asian Greens (Bok choy, Gai lan), Caramel Sauce (Palm sugar, Hock stock, Water, Star anise, Cinnamon quill), Shallots, Coriander root, Oyster sauce, Chilli Vinegar (Rice vinegar, Black vinegar, Red chilli), Soy sauce, Shaoxing wine, Ginger, Garnish - Sticky Pork Hock (Onion, Chilli, Coriander), Salfry oil, Garlic, Sesame oil, Cinnamon, Star anise, White peppercorn.
Preparation and storage notes
STORAGE: Refrigerate COOKING INSTRUCTIONS: Preheat oven to 180c. Remove lid from pork hock and cover in foil. Place into the oven for 20 – 25 minutes. Asian greens: Place into a pot of boiling water, simmer for 15 seconds, then drain. Rice: Microwave or steam rice to reheat.
Nutritional information
| Serving size: 900g | Per serve | Per 100g |
|---|---|---|
| Energy | 19076.8kJ | 2119.6kJ |
| 4559.5Cal | 506.6Cal | |
| Protein | 390.2g | 43.4g |
| Fat, total | 221.5g | 24.6g |
| • saturated | 69.8g | 7.8g |
| Carbohydrate | 209.3g | 23.3g |
| • sugars | 125.1g | 13.9g |
| Sodium | 19006.5mg | 2111.8mg |