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