Indulge your senses in the rich, savory depths of authentic Thai Pork Hock, a culinary masterpiece that beautifully balances sweet, sour, and salty flavors. This isn't your average pork dish; it's a journey for the palate, featuring tender, fall-off-the-bone pork hock simmered to perfection in a vibrant, aromatic sauce. The glistening, caramelized exterior gives way to succulent meat infused with the fragrant essence of garlic, ginger, and chilies, creating a truly unforgettable dining experience. The sweet and sour sauce, a harmonious blend of tangy tamarind, sweet palm sugar, and a hint of fiery chili, elevates the dish to another level.
This recipe is perfect for a weekend feast or a special occasion, showcasing the magic of Thai cuisine. Ready to embark on this culinary adventure and create your own masterpiece? Let's dive into the step-by-step guide to crafting this incredible Crispy Thai Pork Hock with Sweet and Sour Sauce.
Tools Needed
- Pot
- Pan
- Knife
- Cutting board
- Bowl
- Spoon
Ingredients
- Pig's hands: 2 (650g)
- Mangoes (raw, slightly yellow inside): 2 (700g)
- Carrots: 1 (190g, or 50g sliced)
- Lemongrass: 5 stalks (3 stalks sliced thinly diagonally, 2 stalks smashed and cut short)
- Chili peppers: 6 (5 cut diagonally, 1-20g chopped, seeds removed)
- Garlic: 5 cloves, chopped
- Shallots: 13 (50g), chopped
- Ripe tamarind: 50g
- Fish sauce: 8 spoons
- Sugar: 7 spoons
- Water: 7 spoons + 1 spoon
- Tamarind juice: 1 spoon
- MSG: 1/4 spoon
- Korean chili powder: 3 spoons
- Chili sauce: 3 spoons
- Salt: 1 spoon
- Vinegar: 3 spoons
- Cooking oil
- Lemon Juice
Step-by-Step Instructions
Step 1. Prepare the Pork Hock and Sauce
- shave off hairs, scrub with salt and lemon juice, then wash and drain.
- thinly slice lemongrass, cut chili peppers diagonally, peel and thinly slice carrots.
- Chop garlic, shallots, and chili peppers.
- Soak 50g ripe tamarind in 100ml of boiling water to extract the juice, then remove the pulp.
- Fry garlic, shallots, and chili peppers in cooking oil until golden and fragrant.
- Turn off the heat and add fish sauce, sugar, water, tamarind juice, MSG, Korean chili powder, and chili sauce. Stir to combine.
- Add salt, vinegar, and crushed lemongrass to boiling water. Boil pig's hands for 15 minutes per side (total 30 minutes).
- Submerge the boiled pig's hands in ice water for 10-15 minutes to make them crispy.
- Clean and cut the pig's hands into desired size.
Step 2. Marinate and Combine
- Combine the sauce, prepared ingredients, and cut pig's hands. Mix well. Let it sit for 30 minutes to allow flavors to meld.
Step 3. Boil the Pork Hock
- Add salt, vinegar, and crushed lemongrass to boiling water. Boil pig's hands for 15 minutes per side (total 30 minutes).
Step 4. Serve
- Serve and enjoy!
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Remove chili seeds to avoid bitterness.
- Use moderately sweet and sour mangoes.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork instead of pork hock?
While pork hock is ideal for its rich flavor and tenderness after braising, you can substitute with pork shoulder or even a bone-in pork leg. Just be aware that cooking times may need adjusting.
2. How can I make the sauce spicier?
Add more chilies! Start with a small amount of finely chopped fresh chilies or a dash of chili garlic sauce, and taste as you go, adding more to your preference.
3. What can I serve with Crispy Thai Pork Hock?
This dish pairs wonderfully with steamed rice, a simple green salad, and some stir-fried vegetables. It's also delicious served with noodles.
This Crispy Thai Pork Hock with Sweet and Sour Sauce recipe delivers a symphony of flavors and textures that will impress even the most discerning palates. From its perfectly tender meat to its vibrant, tangy sauce, this dish is a true testament to the magic of Thai cuisine. Enjoy the satisfying reward of your culinary efforts, and savor every delicious bite!