We were in the northern mountains of Mae Salong, it was 2pm, and the crew were tired and hungry. I found a row of street-food stalls offering offal, offal and more offal. I was in heaven, but the others would rather go hungry! Then I saw a lady with an oversized wok slowbraising pork hocks in a lovely aromatic, amber-coloured broth. You'd think the crew would be excited, but no, they were reluctant as they had never tried it. I wasn’t taking no for an answer — and they ended up loving it so much they ate it for the next three days! Pork hock is the rear leg of the pig; it is inexpensive, robust in flavour and has great texture. Please take the time to cook it, as it is well worth the effort.