- 2 pork hocks, washed
- 1 litre lightly seasoned, boiling water in a pot
- 1 cup soft brown sugar
- 5g cinnamon quill, toasted
- 5g cardamom pod, toasted
- 5g star anise, toasted
- 50g thumb ginger, sliced
- 1 bulb garlic, whole
- 150g soy sauce
- 10g salt
- 1/4 cucumber, skin on, seeds removed, thinly sliced into 1/2 moons
- 1/4 onion, thinly sliced
- 50ml apple cider vinegar dissolved with 25g white sugar
- 4 roti bread
- 1/4 iceberg lettuce, thinly sliced
- 2/3 spring onion, thinly sliced
- 1/3 fresh chilli, thinly sliced
- Fresh coriander
Place the hocks into pot of seasoned, boiling water for 10 minutes then drain.
Melt the brown sugar in another pot then add the dried spices, ginger and garlic and continue cooking for 5 minutes. Add the soy sauce and salt then braise for 1 1/2–2 hours, until hocks are soft and tender. Leave to cool to room temperature in pot.
Meanwhile, to make pickled cucumber combine cucumber, onion and apple cider vinegar/sugar mixture and let pickle for at least 1 hour.
Remove hocks from pot and save the liquid. Strain liquid and return to pot then reduce down by around half until sticky for pork hock glaze.
Separate the meat and fat from the hock bones. Slice the skin thinly, removing and discarding any excess fat. Break the meat up and then combine back together with the skin.
Warm the pork again using a little of the glaze, until sticky. Cook the roti in a little oil in a frying pan until crispy and puffed on both sides. Lay the sticky pork down the centre of the roti and then place some lettuce on top, followed by pickled cucumber, spring onion and chilli. Garnish with coriander and serve.
Wine Match, 2014 Equinox Chardonnay
Elegant, complex, layered and lingering.
Juicy pork hock with flavours of star anise, ginger and soy sauce will be perfectly balanced with the weightiness of the Equinox Chardonnay. The acidity at the finish will leave you salivating for the next mouthful.