Lamb Hocks With Chilli Caramel Sauce

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 lamb 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

Recipe

• 1 combine chicken stock, hoi sinh sauce and powdered ginger.
• 2 bring to boil for 1minute.
• 3 simmer the lamb hocks gently in the stock mixture for 3 to 4 hours.
• 4 remove the hocks from the stock and drain well.
• 5 refrigerate (overnight preferrably).
• 6 flake the meat away from the bone prior to final step (it should fall away easily).
• 7 for the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
• 8 add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
• 9 add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
• 10 keep warm.
• 11 heat the oil in a deep pot or wok to very hot and deep-fry the lamb meat until golden brown.
• 12 remove and drain on paper towel.
• 13 serve by placing the lamb in the middle of a plate and pour over the warm chilli caramel sauce.
• 14 garnish steamed whole baby bok choy.