A pulled pork masterpiece bursting with fresh and zingy flavours
2 pork hock, washed
1 cup soft brown sugar
1 litre water in pot lightly seasoning boiling
5g cinnamon quill, toasted
5g cardamon pod, toasted
5g Star Anise, toasted
50g thumb Ginger, sliced
150g soy sauce
1 bulb garlic
Place the hocks into pot of boiling water for 10 mins then drain.
Melt the sugar in other pot and add the rest of the dried spices, ginger and garlic and continue cooking for 5 mins .
Add the rest of the ingredients into pot and braise for 1.5-2hrs until soft and tender. Leave to cool to room temp.
Remove hocks from pot and save the liquid, return the liquid to the pot and reduce down by around half until sticky for pork hock glaze.
Separate the meat and fat from the bone, slice the skin thinly removing and discarding any excess fat, break the meat up and then combine back together. Garnish.
¼ cucumber, skin on, seeds removed and thinly sliced into half moons
¼ onion, thinly sliced
50ml Appe cider vinegar dissolved with 25g white sugar
Combine all together and let pickle for at least an hour.
¼ iceberg, thinly sliced
4 roti bread
½ fresh chilli, thinly sliced
½ sprind onion, thinly sliced
Warm the pork hock using a little of the glaze until sticky.
Cook the roti in a little oil in a frying pan until crispy and puffed on both sides. Place in a wooden bowl and spread on 1 tsp sambal balachan.
Lay the sticky hock down the centre of the roti and then place some lettuce on top, followed by pickled cucumber, spring onion and chilli, garnish with coriander.
Madam Woo’s delectable menu is created by Josh Emett. This duck recipe is available at Madam Woo restaurants throughout the country, including their newest restaurant in Christchurch. For the full list of locations, visit madamwoo.co.nz