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Crispy Hock With Mango, Green Chilli & Spiced Peanut Salad

My interpretation of an Anna Hansen dish I enjoyed at The Modern Pantry. The various steps can be carried out in advance. Assemble just before serving. To make spiced peanuts: bake unsalted roasted peanuts — mixed with a little curry powder, chilli powder and sugar — until golden.

Hocks: 2 medium ham or bacon hocks
2-3 tablespoons canola oil
1 tablespoon brown sugar

Dressing: 1 tablespoon cumin seeds, lightly crushed and toasted
1/3 cup plum wine or white balsamic vinegar
1 small green chili, seeded and thinly sliced
3/4 cup spiced peanuts

Salad: 1 large mango, peeled and diced
2 cups assorted baby salad leaves
1 spring onion, thinly sliced
1/4 cup coriander sprigs

Place the hocks in a large saucepan and cover with cold water. Slowly bring to the boil. Reduce the heat and simmer for 1 1/2-2 hours, until the meat is almost falling off the bones. Cool, drain and the discard the skin and bones. This can be done up to 2 days in advance. Slice the meat.

Heat a tablespoon of the oil in a non-stick frying pan. Stir-fry the sliced meat, until crisp. Stir in the sugar and continue stir-frying, until golden. Season.

To make the dressing, whisk the cumin seeds, plum wine or balsamic vinegar and green chilli, until mixed. Slowly whisk in the remaining oil. Add the peanuts just before serving.

To assemble, place the meat on six serving plates. Top with the mango. Toss the greens, spring onion and coriander with the dressing. Place on top of the meat and mango.

Serves 6 as a starter.