Red Braising Stock
Pineapple Apple Salsa
- For the Red Braising Stock, combine stock/water, shaoxing, soy sauces, sugar, garlic, ginger, spring onion, sesame oil, spices and mandarin peel in a large saucepan over high heat and bring to the boil. Reduce to medium heat and simmer for 20 minutes.
- For the Pork Hocks, place hocks in the pressure cooker. Strain Red Braising Stock through a sieve into the pressure cooker, discarding the aromats. Place pressure cooker on a high heat setting for 45 minutes or until pork is tender and almost falling off the bone.
- Remove hocks from the stock and place onto a wire rack set over a tray and cool in the fridge overnight. Reserve the stock for use in other recipes.
- For the Banh Tieu, combine yeast and warm water in a small bowl and briefly mix. Add sugar, stir and set aside for 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, sift flour, sugar, salt and baking powder. Whilst hook is moving, gradually add yeast mixture and water and knead until the dough comes together, pulling cleanly away from the sides of the bowl.
- Transfer the dough to a greased bowl, cover with plastic wrap and place in a warm place for two hours or until doubled in size.
- Meanwhile, for the Tamarind Caramel, combine palm sugar, tamarind pulp and soaking water, chilli, kaffir lime leaves, water and fish sauce in a medium saucepan over medium heat. Simmer for 20 minutes or until the liquid has reduced to a thick caramel. Remove saucepan from the heat, strain caramel through a fine sieve into a bowl and set aside.
- Meanwhile, for the Nuoc Mam, combine sugar and hot water in a small bowl and stir to dissolve. Add fish sauce, vinegar, garlic and chilli and stir. Set aside.
- For the Banh Tieu, knock the dough back and shape into a log. Dust your hands and the surface with extra flour. Transfer dough to the bench and cut the log into 30-40g portions.
- Roll each portion into a ball and press one side into a bowl of the sesame seeds.
- Use a rolling pin to thinly roll each dough ball into a round. The thinner the dough, the puffier it gets when fried.
- Warm a deep fryer of vegetable oil to 180C.
- In batches, cook Banh Tieu until golden and puffed. Constantly flip the dough and as it floats, use a slotted spoon to submerge to give even colouring and encourage puff. Remove from the oil and drain on a wire rack. Set Banh Tieu aside to cool slightly.
- For the Pork Hocks, one at a time, gently drop each hock into the oil and fry for 8-10 minutes or until the skin is crispy. Remove hock from the oil and place on a paper towel lined tray. Repeat with remaining hocks.
- For the Pineapple Apple Salsa, combine, pineapple, apple, mint and chilli in a small bowl. Dress salsa with Nuoc Mam, toss through and set aside.
- For the Tamarind Caramel, strain caramel through a fine sieve into a large bowl. Transfer a small amount into a small serving bowl.
- Add pork hocks to the large bowl of caramel and roll the hocks through to evenly coat.
- To serve, place the hocks on a large platter and top the hocks with salsa. Serve the herbs, lettuce, Banh Tieu and caramel on the side. To eat, tear Banh Tieu in half and fill with hock, salsa, lettuce and herbs and munch away!