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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!

ContainsGluten, Wheat, Mollusc, Soy, Sesame

Serves 22 Portions

$50.20

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 (Wheat, Mollusc, Soy), Chilli Vinegar [Rice vinegar, Black vinegar (Wheat), Red chilli], Soy sauce (Wheat), Shaoxing wine (Wheat), Ginger, Garnish - Sticky Pork Hock [Onion, Chilli, Coriander], Salfry oil, Garlic, Sesame oil, Cinnamon, Star anise, White peppercorn

CONTAINS: Gluten, Wheat, Mollusc, Soy, Sesame.

Preparation and storage notes

STORAGE: keep refrigerated
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.

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