500g ham hock

250ml Shaoxing wine

250g white miso paste

2 cloves garlic

10 white peppercorns

50mm piece peeled ginger


200ml olive oil

1 finely diced shallot

15mm piece ginger, grated

3 cloves garlic, grated

80g chilli bean paste

45ml rice vinegar

15ml soy


2 sticks celery, finely sliced

100g washed bean sprouts

1 sliced shallot

150g total of coriander leaves, mint and basil

50g toasted peanuts, chopped

serve with flat bread


1. Put the ham and all the other ingredients in a heavy bottomed pan. Add water to cover, then bring to the boil. Simmer 3.5 hours (skim off impurities and top up with water if needed)

2. Cool a little, shred the meat

3. Dressing - Whisk together

4. Toss everthing in the dressing and serve with flat bread