German style roasted pork hock with crackling
Prep time 15 minutes Cook time 5 hours
Serves 4 people
- •4 forequarter pork hocks
- •4 tablespoons olive oil
- •4 cloves garlic, finely chopped
- •1 tablespoon fresh thyme
- •2 tablespoons fresh rosemary leaves
- •2 tablespoons mustard powder
- •½ teaspoon salt
- •Cracked black pepper
- •2 onions, finely chopped
- •2 stalks of celery, finely chopped
- •2 carrots, peeled and finely chopped
- •2 bay leaves, cracked
- •600ml dark ale or apple cider
- •500ml chicken stock
- •1 cup apple sauce
- •Seeded mustard
- 1.Preheat oven to 220°C.
- 2.Score the pork hock rind into 3 sections across the width of the hock with a sharp Stanley knife.
- 3.Blend the oil, garlic, herbs, mustard and salt and pepper together to form a paste.
- 4.Rub each hock generously with the paste.
- 5.Place the prepared vegetables and hock into an ovenproof baking dish.
- 6.Pour the beer or cider and chicken stock over the pork into the baking dish.
- 7.Place the baking dish into the preheated oven for 20 minutes, then reduce the oven temperature to 160°C for 4 ½ hours. If the liquid needs to be topped up, add a little water from time to time.
- 8.Serve crispy roasted German style pork hock with apple sauce and seeded mustard on an individual platter with dark ale or apple cider.