Cold Pickle Pork Hock and Jellyfish

Cold Pickle Pork Hock and Jellyfish
  1. Take Linley Valley Pork Hock.
  2. Prepare liquid by pickling bay leaf, cinnamon stick and star anise
  3. Boil for 2 hours to enable flavour to release.
  4. Add salt, sugar, fish sauce and Chinese wine.
  5. Only then soak pork in liquid. Leave in refrigerator overnight.
  6. Drizzle on top Jellyfish, mixed in sesame oil, chilli paste, sugar and salt.