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Sticky Pork Hock with Lychees, Snake Beans, Green Mango, Ginger and Chilli

Serves 4

Ingredients:

1 x 1.5kg pork hock

1lt chicken stock

500ml coconut water

75gm brown sugar

100ml soy sauce

6 cloves garlic

30gm ginger, sliced

2 stalks lemongrass, bruised

4 kaffir lime leaves

2 cinnamon sticks

4 cardamom pods

2 star anise

500ml vegetable oil

200gm lychees, peeled, halved and seeded

1 green mango, peeled and shredded

200gm snake beans, finely sliced

1 tbs ginger, julienned

1 large red chilli, julienned

½ cup coriander leaves

½ cup Thai basil

2 eschallots, julienned

50ml soy sauce

30ml rice vinegar

10ml sesame oil


Method:

Place the pork hock in a large saucepan, cover with cold water and bring to the boil. Drain and rinse and return to the saucepan.

Add the chicken stock, coconut water, soy sauce, brown sugar, garlic, ginger, lemongrass, lime leaves and spices, and bring back to the boil (add extra water if necessary to cover the hock).

Simmer for approximately 4 hours or until the meat is easily falling off the bone.

Remove the hock from the liquid and allow to cool slightly.

Reduce cooking liquid to a thick syrupy glaze (about 300ml), strain and refrigerate.

Gently remove the skin from the hock, trying to keep it as intact as possible. Roughly shred the meat and pack it (about 2.5cm thick), into a tray lined with baking paper. Cover with the skin and another piece of baking paper and press with another tray and some heavy cans or bottles, refrigerated, overnight.

The next day, cut into 2.5cm cubes.

Heat the vegetable oil in a wok to 180°C, and deep-fry the hock in batches until well coloured all over. Transfer to paper towel to drain off any excess oil.

Transfer to a serving dish.

Heat the reduced sauce in a small saucepan and pour over the pork.

Mix together the lychees, mango, snake beans, ginger, chilli, herbs and eschallots and dress with the soy, vinegar and sesame oil.

Arrange on top of the pork hock and serve immediately.

ED’S NOTE: This is the most delicious dish I have ever tasted!

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Add a little heat to your summer with chef Matt Golinski's sticky pork hock dish best made using the freshest local ingredients.

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"style": "", "javascript": "", "tags": "Assistant Editor", "summary": "

Jolene has worked in the local media industry for more than five years.\nShe is now a small business owner, mother to one sassy toddler and\nloves to share stories about Noosa from its glorious food scene to the\n inspiring people.

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Sizzling Summer Recipe

Add a little heat to your summer with chef Matt Golinski's sticky pork hock dish best made using the freshest local ingredients.

Sticky Pork Hock with Lychees, Snake Beans, Green Mango, Ginger and Chilli

Serves 4

Ingredients:

1 x 1.5kg pork hock

1lt chicken stock

500ml coconut water

75gm brown sugar

100ml soy sauce

6 cloves garlic

30gm ginger, sliced

2 stalks lemongrass, bruised

4 kaffir lime leaves

2 cinnamon sticks

4 cardamom pods

2 star anise

500ml vegetable oil

200gm lychees, peeled, halved and seeded

1 green mango, peeled and shredded

200gm snake beans, finely sliced

1 tbs ginger, julienned

1 large red chilli, julienned

½ cup coriander leaves

½ cup Thai basil

2 eschallots, julienned

50ml soy sauce

30ml rice vinegar

10ml sesame oil


Method:

Place the pork hock in a large saucepan, cover with cold water and bring to the boil. Drain and rinse and return to the saucepan.

Add the chicken stock, coconut water, soy sauce, brown sugar, garlic, ginger, lemongrass, lime leaves and spices, and bring back to the boil (add extra water if necessary to cover the hock).

Simmer for approximately 4 hours or until the meat is easily falling off the bone.

Remove the hock from the liquid and allow to cool slightly.

Reduce cooking liquid to a thick syrupy glaze (about 300ml), strain and refrigerate.

Gently remove the skin from the hock, trying to keep it as intact as possible. Roughly shred the meat and pack it (about 2.5cm thick), into a tray lined with baking paper. Cover with the skin and another piece of baking paper and press with another tray and some heavy cans or bottles, refrigerated, overnight.

The next day, cut into 2.5cm cubes.

Heat the vegetable oil in a wok to 180°C, and deep-fry the hock in batches until well coloured all over. Transfer to paper towel to drain off any excess oil.

Transfer to a serving dish.

Heat the reduced sauce in a small saucepan and pour over the pork.

Mix together the lychees, mango, snake beans, ginger, chilli, herbs and eschallots and dress with the soy, vinegar and sesame oil.

Arrange on top of the pork hock and serve immediately.

ED’S NOTE: This is the most delicious dish I have ever tasted!

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