Recipe: Josh Emett's Sticky Pork Hock Hawker Roll

Hawker rolls Josh Emett
Whip up these hawker rolls yourself at home. Photo credit: The Food Show.

Foodies get excited; it's the most wonderful time of the year.  The Food Show returns to Auckland this month, boasting some of the biggest names in the industry. 

At this year's show, there's everything from handcrafted goods in the Artisan Village to delicious cheeses, the latest in health at the Healthy Hub kitchen and a bevy of craft beers in Brewers Lane. Not to mention, a huge range of well-known chefs taking on the NEFF Cooking Theatre. 

If you've been keeping up with Josh Emett's amazing and easy-to-make creations on his Instagram stories, this one will be a bit of you. Inspired by the hawker rolls found in Emett's street-eats inspired restaurants Madam Woo and Hawker & Roll, these rotis have juicy pork hock flavoured with star anise, ginger and soy sauce. You can make your own version of the cult classic at home!

Ingredients:

 

Sticky Pork

 

  • 2 pork hocks, washed
  • 1 litre lightly seasoned, boiling water in a pot
  • 1 cup soft brown sugar
  • 5g cinnamon quill, toasted
  • 5g cardamom pod, toasted
  • 5g star anise, toasted
  • 50g thumb ginger, sliced
  • 1 bulb garlic, whole
  • 150g soy sauce
  • 10g salt

Pickled Cucumber

 

  • 1/4 cucumber, skin on, seeds removed, thinly sliced into 1/2 moons
  • 1/4 onion, thinly sliced
  • 50ml apple cider vinegar dissolved with 25g white sugar

To Serve

 

  • 4 roti bread
  • 1/4 iceberg lettuce, thinly sliced
  • 2/3 spring onion, thinly sliced
  • 1/3 fresh chilli, thinly sliced
  • Fresh coriander

Method:

 

  1. Place the hocks into pot of seasoned, boiling water for 10 minutes then drain.
  2. Melt the brown sugar in another pot then add the dried spices, ginger and garlic and continue cooking for 5 minutes. Add the soy sauce and salt then braise for 1 1/22 hours, until hocks are soft and tender. Leave to cool to room temperature in pot.
  3. Meanwhile, to make pickled cucumber combine cucumber, onion and apple cider vinegar/sugar mixture and let pickle for at least 1 hour.
  4. Remove hocks from the pot and save the liquid. Strain liquid and return to the pot then reduce down by around half until sticky for pork hock glaze.
  5. Separate the meat and fat from the hock bones. Slice the skin thinly, removing and discarding any excess fat. Break the meat up and then combine back together with the skin.
  6. Warm the pork again using a little of the glaze, until sticky. Cook the roti in a little oil in a frying pan until crispy and puffed on both sides. Lay the sticky pork down the centre of the roti and then place some lettuce on top, followed by pickled cucumber, spring onion and chilli. Garnish with coriander and serve.

The Auckland Food Show will return to ASB Showgrounds from July 25-28.

Newshub. 

 

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