Fresh pork hock is not an easy piece of meat to carve. I just do the best I can, cutting the soft meat away in pieces and laying them in a shallow bowl or deep plate. Then ladle the thin, aromatic broth around it.
Recipe information
Yield
enough for 4
Ingredients
For the Celery Root Purée
Preparation
Step 1
Fill a large pan with water, add the piece of pork to it, and bring to a boil. Simmer for five minutes, then lift out the pork and set aside, pouring away the cooking water. While the meat is simmering, trim the green onions, discarding the darkest part of the green stalks, and chop them. Peel the ginger and cut the flesh into matchsticks. Peel and finely slice the garlic.
Step 2
Put the pan back on the heat and add the oil. Warm it over medium heat, then add the green onions, ginger, and garlic and let soften, stirring so they do not color. Lower in the piece of pork.
Step 3
Add the sugar, soy sauce, rice wine, salt, star anise, five-spice powder, crushed chiles, and cinnamon stick and then pour in the stock. Bring to a boil, decrease the heat so that the cooking continues at a comfortable simmer, then cover. Let cook gently for an hour, checking occasionally that there is plenty of liquid left in the pan. Turn the meat over, so that the other half is now under the broth, cover, and continue cooking for a further hour.
Step 4
Peel the celery root, chop it up, and boil in deep, salted water until tender. It should be ready in about twenty to twenty-five minutes. Drain thoroughly and put into a food processor with the butter and some black pepper. Process to a smooth purée.
Step 5
To serve, put a big spoonful of celery root purée in the middle of a large, shallow bowl. Carve the pork into coarse slices (it will fall apart as you do so) and lay it alongside the purée. Pour a ladleful or two of broth around the outside and serve. You’ll need spoons for the broth.
