Crispy fried pork hock with chilli caramel, steamed rice and spicy thai salad recipe

This is another of my signature dishes the chilli-caramel flavours are really delicious with the crispy pork. At ezard restaurant we try to be as authentic as possible when using Asian master stocks. These add a truly extraordinary depth of flavour and colour to a dish, which only intensifies with time. Our master stock is in its third year!

Pork hock Preheat the oven to 150C (300F). Bring the master stock to the boil. Lay out three pieces of muslin on your work surface. Place a pork hock, skin side down, on each piece of muslin and roll up to form a neat sausage. Tuck in the ends of the muslin and tie securely with butchers string. Place the hocks into a large deep braising dish and pour over the boiling stock. Cover with a lid, place in the oven and braise very slowly for 23 hours, or until the meat is tender. Remove from the oven and allow the pork hocks to cool in the braising liquid. When the hocks are cold, remove them from the liquid and let them drain in a colander. Pat them dry and refrigerate for at least 12 hours (or hang them in a cool dry place). Peel away the muslin and slice each hock into 4 even pieces, each around 200 g (7 oz).

Chilli caramel sauce Place the palm sugar in a wide heavy-based saucepan. Add 400 ml (13 fl oz) water, bring to the boil and simmer for around 10 minutes to form a light caramel. Brush down the sides of the pan with water from time to time to stop it from crystallising. As the caramel starts to darken, remove the pan from the heat and add the remaining 50 ml (112 fl oz) cold water, which will slow the cooking process. The caramel should be dark, but not burnt. Add the chillies and allow the caramel to cool. Season with the fish sauce and lime juice, tasting to check the balance of flavours, which should be hot, sweet and salty.

Spicy Thai salad Blanch the lime leaves in boiling water for 5 seconds, refresh in cold water and slice finely. Assemble and prepare the remaining salad ingredients. Prepare the pickled bean shoots and crispy shallots according to Basic recipes.

Garnish Wash the jasmine rice in a colander until the water runs clear. Place in a rice cooker, add the cold water and steam until tender.

To serve In a medium saucepan or deep-fryer heat the vegetable oil to 180C (350F). Fry the pork, 23 pieces at a time, for 78 minutes, or until the skin turns a glossy dark brown. Remove from the oil and drain on absorbent paper. Keep warm while you fry the remaining pieces of pork.

Combine the salad ingredients in a large mixing bowl. To make the dressing, whisk together the lime juice, fish sauce and gula melaka. Taste and adjust the balance if necessary, pour onto the salad and mix everything together well.

Place a small mound of salad in the bottom of each bowl and top with a piece of pork. Drizzle with the chilli caramel and serve with steamed jasmine rice.

Note: The pork hocks may not initially appear to be crispy when they are removed from the oil. They will start to crisp up as they cool down out of the oil.

Recipe from Contemporary Australian Food by Teage Ezard with photographs by Ned Meldrum. Published by Hardie Grant Books .