Pork Hocks With Chilli Caramel Sauce - cooking recipe

Ingredients

2 pork hocks (a little on the fatty side won't hurt, bugger the cholesterol)
2 liters chicken stock
2 tablespoons hoisin sauce
1 tablespoon powdered ginger
1 cup palm sugar
1/2 cup water
8 green chilies
4 large red chilies, seeded and juilienned
2 tablespoons julienned ginger
1/4 cup fish sauce
1/4 cup fresh lime juice
4 cups vegetable oil

Preparation

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.