Ovaltine-Braised Pork Hocks, Coca-Cola, Chile-Vinegar Paste, Jasmine Rice, Chinese Broccoli, Hard-Boiled Eggs, Cilantro
Chef Nong Poonsukwattana of Nong's Khao Man Gai | Portland, OR
Yield: 6 servings
Adapted by StarChefs | April 2018
INGREDIENTS
Chile Vinegar Paste:
2 tablespoons salt
1 tablespoon white peppercorns
4 cloves garlic
1 cilantro root
Pork:
6 small pork hocks
2 liters Coca-Cola
1 cup Ovaltine
3 pieces dried Shiitake mushroom
½ cup oyster sauce
1 stick cinnamon, toasted
3 pods star anise, toasted
To Assemble and Serve:
Cooked jasmine rice
Chinese broccoli, sautéed with garlic in chicken fat
Pickled mustard greens
3 medium hard-boiled eggs, peeled and halved
Cilantro sprigs
Chile vinegar
METHOD
For the Chile Vinegar Paste:
To a mortar, add salt, peppercorns, garlic, and cilantro root. With a pestle, mash until combined and the consistency of paste.
For the Pork:
In a large pot, combine all ingredients, plus Chile Vinegar Paste, bring to boil, decrease heat, and simmer 3 hours. The meat should easily peel off the bones while still holding its structure. Adjust seasoning, if necessary. Keep warm.
To Assemble and Serve:
On a large serving plate, arrange hock and some broth, rice, broccoli, pickled greens, and egg half. Garnish with cilantro. Serve chile vinegar on the side.
