Pork Hocks with Chilli Caramel Sauce
Indulge in the bold and irresistible flavors of Pork Hocks with Chilli Caramel Sauce, a showstopping dish that marries succulent, slow-braised pork with an addictive sweet and spicy glaze. Perfectly tender pork hocks, simmered in an aromatic blend of soy, hoisin, and chicken stock, are finished in the oven to achieve a crispy, caramelized skin coated in a rich chilli caramel sauce. The sauce, made with amber-hued caramel, fiery red chillies, and a tangy splash of lime juice, strikes the perfect balance of sweetness, heat, and umami. Garnished with fresh coriander and toasted sesame seeds, this dish is a feast for both the eyes and the palate. Serve it with steamed rice or crunchy stir-fried vegetables for a complete, restaurant-quality meal from the comfort of your kitchen. Keywords: pork hocks, chilli caramel sauce, braised pork recipe, caramelized pork, sweet and spicy glaze, roast pork, crispy pork skin recipe.
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Recipe Information
Ingredients
- 4 pieces Pork hocks (with skin on)
- 2 tablespoons Olive oil
- 1 piece Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 4 cups Chicken stock
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 cup Brown sugar
- 2 tablespoons Fish sauce
- 2 pieces Red chillies, finely chopped
- 1 tablespoon Lime juice
- 0.25 cup Coriander leaves, for garnish
- 1 tablespoon Sesame seeds, toasted, for garnish
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat. Sear the pork hocks on all sides until golden brown. Remove from the pot and set aside.
In the same pot, add the chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes, or until fragrant and softened.
Return the pork hocks to the pot and pour in the chicken stock. Add 2 tablespoons of soy sauce and 1 tablespoon of hoisin sauce. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours or until the pork is tender.
While the pork is cooking, prepare the chilli caramel sauce. In a small saucepan, combine the brown sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves.
Allow the sugar mixture to boil without stirring until it thickens and turns a deep amber color, about 5-7 minutes. Remove from heat and carefully stir in the fish sauce, remaining soy sauce, remaining hoisin sauce, chopped red chillies, and lime juice. Mix well and set aside.
Once the pork hocks are tender, remove them from the cooking liquid and pat dry. Place them on a baking tray lined with parchment paper.
Preheat your oven to 425°F (220°C). Brush the chilli caramel sauce generously over the pork hocks. Roast in the oven for 15-20 minutes, or until the skin becomes crispy and caramelized, basting with additional sauce halfway through.
Remove the pork hocks from the oven and let rest for 5 minutes. Garnish with fresh coriander leaves and toasted sesame seeds before serving.
Serve the pork hocks with steamed rice or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
6681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.4 g | 594% | |
| Saturated Fat | 155.0 g | 775% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1766 mg | 589% | |
| Sodium | 6952 mg | 302% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 162.5 g | ||
| Protein | 436.0 g | 872% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 5738 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
