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.
Put the hock into a large pot and cover with
The next day, skim the fat from the surface of the stock and return the stock to the stove. Bring to the boil and add the mushrooms.
Meanwhile, heat the oil in a wok or deep-fryer until smoking (180°C/350°F), and deep-fry the hock for 10 minutes, or until golden brown. Transfer the hock to the stock and simmer for a further 25 minutes, then remove with a slotted spoon and set aside. Increase the heat and boil the stock until it reduces to
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