PERFECT PAIRING

CHRIS YAN'S PORK HOCK WITH THAI CHILLI

Concrete Playground
August 16, 2019

Spice things up in the kitchen with this fiery chilli and coconut dish.

Last month, a handful of Sydneysiders were given the unique opportunity to have celebrated chef Chris Yan cook for them in the lush surrounds of Darling Harbour’s Chinese Garden of Friendship. As part of Red Rock Deli’s Secret Supper series, Yan — a dumpling master and the executive chef behind Lotus Dining Group — hosted two spectacular three-course feasts.

Yan cooked up a spicy storm with a menu inspired by Red Rock Deli’s new limited-edition flavour — Thai red chilli and creamy coconut. For the main course, Yan served braised beef cheeks with chilli and coconut cream, while his dessert was a delightful combination of jasmine tea sago with rhubarb and pink grapefruit.

But it was the entree — pork hock with Thai red chilli, toasted coconut and lemon aspen — that was the real winner. And, luckily for those that missed out, or nabbed a seat and loved it so much that you want to cook it for all your mates, Yan has shared the recipe with us. And, even better, you don’t need to be a pro to cook it. Read on and bookmark this one for your next dinner party.

PORK HOCK WITH THAI RED CHILLI, TOASTED COCONUT AND LEMON ASPEN

INGREDIENTS: CHINESE RED BRAISED PORK HOCK

5kg pork hock
6lt water
200g dark soy
200g light soy
400g yellow rock sugar
640ml Chinese Shoaxing cooking wine
Half bunch shallots
30g star anise
30g cassia bark

INGREDIENTS: DRESSING

70g long red chili, deseeded and finely chopped
7g Thai chilli, deseeded and finely chopped
20g garlic, peeled and finely chopped
40g coriander roots, rinsed of grit and finely minced
150g cane sugar
25g lemon aspen
1 tbs minced lemon grass juice
100ml freshly squeezed lemon juice
50ml fish sauce

INGREDIENTS: GARNISH

Large handful of mixed herbs: shallots, coriander, sawtooth coriander, Vietnamese mint, Thai basil and bean sprouts
Handful of toasted shredded coconut

Click through the gallery below for the full recipe.

Pork Hock

Wave over an open flame to remove any hair. Then blanche in boiling water seasoned with ginger, Sichuan pepper and shallots for ten minutes.
Chinese Red Braise

Combine all red braise ingredients into a large stock pot, then add the pork hock. Bring to a boil, then lower heat to simmer for 2.5 hours. Remove pork from stock and allow to cool before picking it off the bone. Chop meat into a rough mixture. Place meat mixture on a lined baking tray. Spread evenly then cover with another tray. Place in the fridge with some weight on top to create even compression. Allow to set overnight. The next day, remove from tray and cut into cubes. Set aside in fridge.
Dressing

Pound long red chilli, Thai chilli, garlic, coriander roots, cane sugar and lemon aspen into a paste with a mortar and pestle. Add lemongrass juice, fish sauce and fresh lemon juice and stir to combine. Remove pork hock from fridge. Heat deep fryer to 180 degrees. Deep-fry pork hock cubes in batches, until crispy. Strain and rest on a paper towel to drain excess oil.
Asian Herb Salad

Toss Asian herbs and bean sprouts through a quarter of the dressing. Add in cooked pork hock and mix through.
Toasted Shredded Coconut

Serve on a large share plate and pour remaining dressing on top. Sprinkle with a pinch of toasted coconut.