Hock of suckling pig, Fraser Island spanner crab, cucumber, apple, ginger and soy, borage and Brazil nut

By Chef Chris Thornton

Chris Thornton



  • 2 hocks of suckling pig
  • 150g Fraser Island spanner crab meat


  • 500g crab shells
  • ½ fennel bulb
  • ½ carrot
  • 1 onion
  • 1 celery stick
  • ½ bunch dill
  • ¼ bunch thyme
  • 2 peppercorns
  • 10g tomato paste
  • 25ml Pernod
  • 25ml Vermouth
  • 50ml white wine
  • 200ml cream


  • 2 green apples
  • ½ Lebanese cucumber
  • 2g grated ginger
  • 30ml dashi stock
  • 10ml white soy
  • 15ml mirin
  • 8ml white vinegar
  • 20ml Shaoxing wine
  • 10ml stock syrup


  • 4 whole eggs
  • 2 egg yolks

To finish

  • 50g butter
  • 25g shaved Brazil nut
  • 20 borage flowers
  • 10 garlic Flowers


  1. 1.
    Mix 1 litre water with 30g salt, warm to dissolve and allow to cool. Place the hocks in the brine and leave overnight.
  2. 2.
    Chop the fennel, carrot, onion and celery and caramelise in a pan, add the herbs, peppercorns and tomato paste and cook out for 2 minutes, deglaze with the alcohol.
  3. 3.
    Roast the crab shells and add to the vegetables, crush up with a wooden spoon, cover with water and simmer for 40 minutes.
  4. 4.
    Strain and return to the stove and reduce by half.
  5. 5.
    Add the cream and reduce again by half, strain and chill.
  6. 6.
    Take 200ml of the chilled crab cream and whisk in the eggs and yolks, season. Pour into a ceramic container so that it is roughly 0.5 to 1cm thick, cover with cling film and steam at 100°C for 8 minutes, remove and place in the fridge.
  7. 7.
    Remove the hock from the brine and roast at 240°C for 20 minutes, then at 200°C for 10 minutes and 180°C for a further 15 minutes. Allow to rest.
  8. 8.
    Mix the dressing ingredients in a bowl and chill.
  9. 9.
    Dice the apple and the cucumber.
  10. 10.
    Deep fry the hock; cut off the meat and shred. Chop in some of the crackling.
  11. 11.
    Fry the crab meat in brown butter, season.
  12. 12.
    Dress the apple and cucumber with the dressing.
  13. 13.
    Cut a 5cm disk out of the custard and place in the centre of the bowl, arrange the chopped hock around and place the crab, cucumber and apple on top.
  14. 14.
    Finish with borage and garlic flowers, a small spoonful of dressing and shaved Brazil nuts.