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Braised ham hock with chilli relish and asparagus salad
Fruit and vegetables
4 small, round
shallots
, peeled and left whole
2cm/¾in piece
ginger
, peeled and sliced
4 mild red
chillies
or 2 long red peppers
2 Thai red
chillies
1
lime
, juice only
4 spears fresh
asparagus
, thinly sliced width-ways
1
shallot
, thinly sliced into rings
1 tbsp
coriander
, finely chopped
Tins, packets and jars
500ml/18fl oz
chicken stock
Cooking ingredients
1
cinnamon
stick
3
star anise
1 tsp
black peppercorns
1 tsp
coriander seeds
3
cardamom
pods
4 garlic
cloves
4 tbsp
vegetable oil
salt and freshly ground
black pepper
1 tbsp Thai
fish sauce
2 tbsp
white wine vinegar
1 tsp
caster sugar
Meat, fish and poultry
1 small
ham
hock
Other
1 tsp shrimp paste
Back to recipe
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