Ingredients
- 1 large pork hock or 2 small ones
- oil, for deep-frying
- 2 coriander (cilantro) roots, chopped
- 4 garlic cloves, crushed
- 2 teaspoons ground white pepper
- 4 slices of ginger
- 2 star anise
- 1 cinnamon stick
- 2 tablespoons palm sugar (jaggery)
- 2 tablespoons ketchap manis
- 2 tablespoons fish sauce
- 521.5 fl oz 6 cups (1.5 litres) chicken stock
- 4 hard-boiled eggs, shells removed
How to Make It
- Put the pork hock in a saucepan of salted water and bring to the boil. Drain and repeat, then pat dry with paper towels. Heat a wok one quarter filled with oil until very hot. Carefully add the pork hock to the wok and fry until brown. Loosely cover the wok with a lid if the oil spits. Remove the pork. Drain away all but 1 tablespoon of the oil.
- Fry the coriander, garlic and pepper briefly, then add the ginger, star anise and cinnamon stick and fry for 1 minute. Add the sugar, ketchap manis, fish sauce and stock and bring to the boil. Add the pork and cook for 2 hours, or until the meat is falling off the bone. Add the eggs and cook for 10 minutes. Season with salt and serve with rice.
