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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2169.06 Kcal (9081 kJ)
Calories from fat	1964.3 Kcal
		% Daily Value*
Total Fat	218.26g	336%
Cholesterol	0.24mg	0%
Sodium	1628.34mg	68%
Potassium	536.14mg	11%
Total Carbs	71.1g	24%
Sugars	57.28g	229%
Dietary Fiber	2.97g	12%
Protein	3.87g	8%
Vitamin C	288.3mg	480%
Iron	1.6mg	9%
Calcium	38.1mg	4%

Amount Per 100 g
Calories	447.8 Kcal (1875 kJ)
Calories from fat	405.52 Kcal
		% Daily Value*
Total Fat	45.06g	336%
Cholesterol	0.05mg	0%
Sodium	336.17mg	68%
Potassium	110.68mg	11%
Total Carbs	14.68g	24%
Sugars	11.83g	229%
Dietary Fiber	0.61g	12%
Protein	0.8g	8%
Vitamin C	59.5mg	480%
Iron	0.3mg	9%
Calcium	7.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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