Ginger and honey roasted French cut pork hock

Prep time 10 minutes Cook time 1 hour 30 minutes

Serves 4 people



  • 4 fresh pork hocks, French cut rind off
  • 400ml ginger beer
  • 5 sprigs fresh thyme
  • 3 small lemons, sliced
  • 1 cup honey
  • Cauliflower puree to serve
  • Thyme sprigs to serve


  1. 1.
    Place the pork hocks into a deep oven proof dish, pour over the ginger beer.
  2. 2.
    Add the sprigs of thyme, sliced lemon and half the honey to the hocks. Cover and oven bake 80 minutes. Basting frequently.
  3. 3.
    Remove hocks form the dish and place liquid into a saucepan and reduce over a medium heat until syrupy. Return hocks and glaze with liquid.
  4. 4.
    Serve each hock on a bed of cauliflower puree, drizzle with remaining honey and serve.

General Information

Thyme sprigs maybe replaced with rosemary and lemon with oranges.

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