Braised ham hock with asparagus salad recipe
Braised ham hock with chilli relish and asparagus salad Matt's spiced (and spicy!) ham hock is the perfect partner for a tangy asparagus salad. 1 small ham hock4 small, round shallots, peeled and left whole 1 cinnamon stick 3 star anise 1 tsp black peppercorns 1 tsp coriander seeds 2cm/¾in piece ginger, peeled and sliced 3 cardamom pods500ml/18fl oz chicken stock 1 small ham hock 4 small, round shallots, peeled and left whole 1 cinnamon stick 3 star anise 1 tsp black peppercorns 1 tsp coriander seeds 2cm/¾in piece ginger, peeled and sliced 3 cardamom pods 500ml/18fl oz chicken stock 4 mild red chillies or 2 long red peppers2 Thai red chillies 4 garlic cloves 4 tbsp vegetable oil 1 tsp shrimp paste salt and freshly ground black pepper 4 mild red chillies or 2 long red peppers 2 Thai red chillies 4 garlic cloves 4 tbsp vegetable oil 1 tsp shrimp paste salt and freshly ground black pepper 1 lime, juice only 1 tbsp Thai fish sauce 2 tbsp white wine vinegar 1 tsp caster sugar4 spears fresh asparagus, thinly sliced width-ways1 shallot, thinly sliced into rings 1 tbsp coriander, finely chopped 1 lime, juice only 1 tbsp Thai fish sauce 2 tbsp white wine vinegar 1 tsp caster sugar 4 spears fresh asparagus, thinly sliced width-ways 1 shallot, thinly sliced into rings 1 tbsp coriander, finely chopped Method Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks.To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper.To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander.To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad. Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks. Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks. To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper. To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper. To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander. To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander. To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad. To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad.