- 1 boneless pork hoc k (450g) tied into a neat bundle with butcher’s twine.
- Vegetable oil for deep frying
- Red master stock
- 5 litres water
- 600ml Shaoxing wine
- 700ml light soy sauce
- 225g rock sugar
- 50g ginger, sliced thinly
- 50g garlic, roughly chopped
- 50g shallot ends (dark green part)
- 20g star anise (whole)
- 20g cassia bark (whole)
- 20g fermented red rice, ground
- Black vinegar dressing (combine all ingredients)
- 60ml light soy sauce
- 60ml black vinegar
- 50ml chicken stock
- 10ml dark soy sauce
- 10g castor sugar
- 10ml sesame oil
- Garnish (combine all ingredients)
- 1tbsp long red chillies, finely chopped
- 1tbsp long green chillies, finely chopped
- 1tbsp coriander, finely chopped
- 1tbsp shallots, finely sliced into rounds
- 1tsp ginger, peeled and finely diced
- 1tsp garlic, peeled and finely chopped
Combine all master stock ingredients in a large saucepan. Allow to boil then simmer for 20 minutes until aromatic.
Place rolled pork hock in simmering stock. Simmer on a medium heat for 2 hours or until meat is tender and skin gelatinous. Remove from stock and cool to room temperature. For best results, place in fridge overnight until skin is dry and pork hock is firmly set.
In a large saucepan, heat vegetable oil to 180°C. Remove butcher’s twine from pork hock. Score the skin in a criss-cross pattern. Carefully place the pork hock in the hot vegetable and fry for 30 seconds or until slightly caramelised. Remove from oil and place on absorbent paper.
Using two forks shred the fried pork hock and place on a deep plate. Finish by pouring black vinegar dressing over pork. Sprinkle with garnish liberally.