Pork Hocks With Chilli Caramel Sauce Recipes
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
PORK CHOPS WITH CHILI SAUCE
"I often accompany this dish with mashed potatoes and serve the chili sauce as gravy," writes Nicole Svacina from St. Nazianz, Wisconsin. "This meal is easy to make after a long day. In the summer, I cook it in the microwave to keep the kitchen cool."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.
Nutrition Facts : Calories 418 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1457mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 36g protein.
SPIKE'S JELLIED PORK HOCKS
Make and share this Spike's Jellied Pork Hocks recipe from Food.com.
Provided by Allyoop
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add enough water to cover the hocks.
- Bring to a rapid boil- boil for 5 minutes.
- Pour off all the water and wash hocks again.
- Add enough water to cover hocks.
- Bring to boil and simmer for 3 1/2 hours.
- Add a washed unpeeled onion, and 1 tbsp salt or to taste.
- Add the garlic chopped fine.
- Simmer for 1/2 hour more.
- Remove bones and skin.
- Arrange meat in a shallow pan.
- Pour broth over meat using a strainer.
- Let Jell.
Nutrition Facts : Calories 13.8, Sodium 1745.2, Carbohydrate 3.3, Fiber 0.4, Sugar 1.2, Protein 0.3
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