- Start the nage from cold start in a pot adding all the ingredients and the ham hock and allow to simmer on low heat for 3 hours or until the meat is completely falling off the bone.
- When cooked allow to cool in the liquid to avoid the ham hock loosing some of it’s moisture
- Shred the ham hock and put aside
For the béchamel
- Start up by making a roux with the butter and the flour
- Add on the warm milk and cook whisking continually to avoid the béchamel to catch
- Add on the rest of the ingredients but the cheese ( add it when the béchamel will be cold)
- Put aside to cool down.
Smoked kewpie method
- In a deep gastro tray put some kewpie mayo in a container (heatproof) with a piece of smoking wood (ironbark) and put a lid on allowing to smoke for 5 minutes
- Mix taste and repeat the smoking process if necessary to intensify the taste.
- Split open the vanilla pod and put the seeds in a saucepan
- Dice the pineapple and add to the saucepan with the rest of the ingredients cook in low heat for 1 hour or until cooked down.
- Mix well the béchamel, the grated cheese and the shredded ham hock and put in a pipping bag (the mix need to be cold before to be pipped)
- Pipe into a cylinder, wrap in cling film and allow to freeze
- Cut into 5cm batons and pane a l’anglaise (flour, egg wash, Japanese bread crumb)
- Gently place into a pot of hot canola oil at 180C and deep fry until golden brown and cooked
- Remove from the oil and season immediately
- Serve with the smoked Kewpie mayo and pineapple chutney