Steamed Pork in an Aromatic Broth, Celery Root Purée

Name: Steamed Pork in an Aromatic Broth, Celery Root Purée
Yield: enough for 4
Ingredients: fresh pork hock or sparerib chops on the bone – 4 pounds (2kg); green onions – 10; a lump of ginger – 2 1/2 ounces (75g); garlic – 4 cloves; peanut oil – 2 tablespoons; sugar – 2 tablespoons; dark soy sauce – 2 tablespoons; rice wine – 3 tablespoons; salt – a level teaspoon; a whole star anise; five-spice powder – a teaspoon; crushed dried chiles – a teaspoon; a stick of cinnamon; stock – 4 cups (a liter); a large head of celery root; butter – 4 tablespoons (50g)

December 14, 2011

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 notes

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