Ingredients
2 Pork hocks 2L Chinese Master stock* 1 cup Palm Sugar ½ cup Water 8 Green birds eye chilli's seeded and cut 2 tablespoons Ginger julienne ¼ cup Fish sauce ¼ cup fresh Lime juice 4 cups vegetable oilDescription
Gently Simmer The Pork Hocks In Master Stock For 3 To 4 Hours. Remove From The Stock And Drain Well. Refrigerate The Hocks (overnight If Time Permits). Remove The Meat From The Bone. To Make The Sauce, Put The Palm Sugar In A Saucepan With Half The Water
LifeStyle FOOD
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