Crisp Pork Hock With Roasted Almond And Chilli Salad

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Baketard
Nutrition per serving    (USDA % daily values)
CAL
1194
FAT
35%
CHOL
41%
SOD
63%

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Ingredients for 4 servings

500 gm (It’s about a pound. Quit whining) boneless pork hocks

For deep frying: vegetable oil

20 gm (1 tbsp) mixed baby herbs

15 gm flaked almonds, roasted

1 kaffir lime leaf, thinly sliced

1 tsp sesame oil

To serve: steamed jasmine rice

1 stick celery, coarsely chopped

1 carrot, coarsely chopped

2 red shallots, coarsely chopped

1 large red chilli, coarsely chopped

2 garlic, coarsely chopped

20 gm galangal, coarsely chopped

½ stick lemon grass, coarsely chopped

2 kaffir lime leaves

2 star anise

1 cinnamon quill

1 piece orange peel, removed with a vegetable peeler, pith removed

150 gm palm sugar, finely grated

75 ml (2.5 oz.) Shaoxing wine

50 ml (1.7 oz) soy sauce

1½ litres (5 cups) chicken stock

1 large red chilli, finely chopped

4 (320 gm) blood plums or other red skinned plums, stones removed and coarsley chopped

500 gm palm sugar, finely grated

250 ml (1 cup) white vinegar

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