Ham hock fritters in pea sauce

Instructions

1. In an extra-large stockpot, combine the pig’s head, smoked ham hocks, celery, carrot, onion, peppercorns, star anise and the parsley stalks. Cover with water, then bring to the boil over high heat. Reduce to a simmer and cook for 3-4 hours, or until the meat is falling off the bone. Discard the vegetables and bones from the broth, then strain, reserving the meat to a large bowl. Strain the cooking liquid into another large saucepan.
   
2. Bring the strained meat stock to the boil over high heat and reduce the liquid by half. While the stock is reducing, use two forks to shred the reserved meat, then combine with the chives, parsley leaves, a splash of vinegar, a generous pinch of salt, pepper and the paprika. Soak the gelatine sheets in a large bowl of cold water. Once the stock has reduced by half, squeeze the soaked gelatine sheets of any excess water, then add to the stock, stirring well to melt. Fold the gelatinous stock mixture through the shredded meat mixture.
   
3. Pour into a rectangular baking tray (around 27 cm x 17 cm), then cover with a layer of baking paper and weigh down with tins. Refrigerate overnight to compress.
   
4. The following day, use a sharp knife to cut the pressed pork into chip-sized rectangles. Preheat enough oil to deep-fry to 180˚C, then prepare a crumbing station with three shallow bowls filled with plain flour, the second with beaten egg, the third with breadcrumbs. Dip the ‘chips’ into the flour, egg, and breadcrumbs, pressing lightly to coat, then deep-fry in batches until golden brown. Transfer to a wire rack to drain of any excess oil.
   
5. To make the pea sauce, melt the butter in a small saucepan over low heat. Add the onion and garlic and cook, stirring for 3-4 minutes, or until softened. Stir through the stock, then remove from the heat and allow to cool. Transfer to a high-speed blender with the peas, then blitz to a smooth sauce. Strain through a fine mesh strainer and season to taste with salt.
   
6. To serve, spoon the pea sauce onto a large serving platter and top with the ham fritters. Garnish with peas, a drizzle of green onion oil (if using) and the pea shoots.

• To make the green onion oil, combine 1 cup roughly chopped spring onions with ½ cup vegetable oil in a high-speed blender. Blend on high speed, until smooth, then strain and transfer to a squeeze bottle. Use as needed.
• Pig's head can be purchased or ordered from most butchers.