Best 2 Pork Hocks With Chilli Caramel Sauce Recipes

Pork hocks, also known as ham hocks, are a flavorful and versatile cut of meat that can be used to create a variety of delicious dishes. With their rich, savory flavor and succulent texture, pork hocks are a favorite among many food enthusiasts. One particularly tantalizing preparation is pork hocks with chili caramel sauce, a culinary delight that combines the savory notes of pork with the sweet and spicy kick of chili and caramel. In this article, we will embark on a culinary journey to discover the best recipe for pork hocks with chili caramel sauce, exploring its unique ingredients, step-by-step cooking instructions, and the secrets to achieving the perfect balance of flavors. Get ready to tantalize your taste buds with this mouthwatering dish that is sure to become a favorite in your kitchen.

Here are our top 2 tried and tested recipes!

PORK HOCKS WITH CHILLI CARAMEL SAUCE

Pork Hocks with Chilli Caramel Sauce image

This is a recipe I adapted from a dish that Neil Perry (Australian Restauranteur) does rather well. I prepared it for a group of friends in the Woodstock railway station,(near Cowra, NSW Australia). They actually live in the fully restored 120 year old station and operate an art gallery from there. It was a big hit with no leftovers. I'll make more next time. This recipe is a pleasant mix of new Australian style cuisine with a distinct Asian influence.

Provided by Ian Snell

Categories Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 pork hocks (a little on the fatty side won't hurt, bugger the cholesterol)
2 liters chicken stock
2 tablespoons hoisin sauce
1 tablespoon powdered ginger
1 cup palm sugar
1/2 cup water
8 green chilies
4 large red chilies, seeded and juilienned
2 tablespoons julienned ginger
1/4 cup fish sauce
1/4 cup fresh lime juice
4 cups vegetable oil

Steps:

Combine chicken stock, Hoi Sinh sauce and powdered ginger.
Bring to boil for 1minute.
Simmer the pork hocks gently in the stock mixture for 3 to 4 hours.
Remove the hocks from the stock and drain well.
Refrigerate (overnight preferrably).
Flake the meat away from the bone prior to final step (it should fall away easily).
For the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
Add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
Add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
Keep warm.
Heat the oil in a deep pot or wok to very hot and deep-fry the pork meat until golden brown.
Remove and drain on paper towel.
Serve by placing the pork in the middle of a plate and pour over the warm chilli caramel sauce.
Garnish steamed whole baby bok choy.

PORK CHOPS WITH CHILI SAUCE

Pork Chops with Chili Sauce image

"I often accompany this dish with mashed potatoes and serve the chili sauce as gravy," writes Nicole Svacina from St. Nazianz, Wisconsin. "This meal is easy to make after a long day. In the summer, I cook it in the microwave to keep the kitchen cool."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

4 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
4 slices onion (1/4 inch thick)
4 slices green pepper (1/4 inch thick)
1 bottle (12 ounces) chili sauce

Steps:

Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

Nutrition Facts : Calories 418 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1457mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 36g protein.

Tips:

Choose the right pork hocks: Select meaty hocks with a good amount of fat for flavor. Avoid hocks that are too lean, as they can become dry during cooking.
Prepare the pork hocks properly: Before cooking, remove any excess fat from the hocks. You can also score the skin to help the sauce penetrate. This step is optional, but it will give you crispier skin.
Use a flavorful cooking liquid: The cooking liquid for the pork hocks should be flavorful and aromatic. Use a combination of water, chicken broth, beer, or wine. You can also add vegetables, herbs, and spices to the cooking liquid for extra flavor.
Cook the pork hocks until they are fall-off-the-bone tender: The cooking time will vary depending on the size of the hocks and the cooking method. Generally, you should cook the hocks for at least 2 hours, or until the meat is easily pulled away from the bone.
Make the chili caramel sauce: While the pork hocks are cooking, make the chili caramel sauce. This sauce is made with a combination of soy sauce, brown sugar, vinegar, garlic, ginger, and chili peppers. The sauce should be thick and flavorful.
Glaze the pork hocks with the chili caramel sauce: Once the pork hocks are cooked, glaze them with the chili caramel sauce. You can do this by brushing the sauce onto the hocks or by dunking them in the sauce. The sauce will caramelize and give the hocks a delicious glaze.

Conclusion:

Pork hocks with chili caramel sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The hocks are braised in a flavorful liquid until they are fall-off-the-bone tender, then glazed with a sweet and spicy chili caramel sauce. Serve the hocks with rice or noodles and enjoy!

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