Thai-style ham hock salad

Ingredients for 4 servings:

• 1 pork knuckle(s), already prepared
• 1 onion(s)
• ½ carrot(s)
• 2 tomatoes
• ½ cucumber(s)
• 1 garlic clove(s)
• 1 coriander root(s)
• 2 coriander leaves
• 1 tsp vegetable broth
• 2 tbsp fish sauce
• 2 tbsp sriracha sauce
• ½ lime(s) or lemon, the juice
• 1 tsp palm sugar or regular sugar
• salt and pepper
• some frying fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Remove the skin and fat from the shank, cut into small pieces, and deep-fry again until crispy. Remove the remaining meat from the shank, cut into small pieces or strips, and place in a salad bowl. Cut the onion in half and pound one of them in a mortar. Add the garlic and coriander root and continue pounding vigorously. Add the lime juice, salt, pepper, vegetable stock, sriracha sauce, fish sauce, and palm sugar to the mortar and mix well. Finely chop the coriander leaves, carrot, onion, tomato, and cucumber and add to the shank. Add the sauce from the mortar and mix. Season the salad again with lime juice and fish sauce. It should have a salty, sweet, and spicy flavor. Add the fried skin just before serving. Rice goes best with this.