This pork hock recipe has it all – crackly skin, succulent pork, a little tingle of chilli, the zip of black rice vinegar and the freshness of cucumber and coriander.
Number of Servings: 2
Preparation Time: 10 minutes
Cooking Time: 50 minutes
- 750g confit roasting hock
- Fermented chilli paste – to taste
- 1 tbsp Black Rice Vinegar
- 1/4 bunch of coriander
- 3 spring onions
- 50g roasted peanuts – roughly chopped
- 1 small cucumber – finely julienned
- Preheat your oven or air fryer to 200 degrees Celsius.
- Remove confit roasting hock from the bag and place on a tray with the rendered fat from the bag.
- Roast for 25 minutes, flip over and roast for another 25 minutes.
- Whilst you hock is roasting, combine chilli paste, black rice vinegar and sesame oil to taste.
- Remove hock from oven, rest for 15 minutes.
- Remove crackling and chop into shards.
- Pull bones from the meat and discard, along with knuckles and excess fat. Gently pull apart the meat with your fingers.
- Arrange the meat and crackling in a bowl, dress with your sauce and garnish with peanuts, coriander, spring onions and cucumber
- Serve with rice noodles, steamed rice, or just as it is!