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By Neil Perry
Published 2008
The pork hock is deep-fried to change the texture of the skin after the first braising, but you can also just leave it to cook fully in the sauce. Make sure it’s thoroughly dry if you do deep-fry it, or it will spit in the oil. This was one of the first Chinese dishes I cooked when I was a young man and in love with Asian food. It has been on the Rockpool and XO menus for years as the gelatinous texture of the skin with the melting sweet pork flesh is superb.