Slow-Cooked Pork Hock in White Wine
Prep time 10 minutes Cook time 3 hours 30 minutes
Serves 4 people
Hocks have the advantage of being able to cooked in multiple ways and achieve equally incredible results. Slow-cooked, the hocks being sticky and moreish.
- •2 pork hocks (rear hocks are preferable)
- •2 tablespoons oil
- •750ml white wine
- •1L chicken stock
- •2 cups sautéed vegetables (onion, fennel, celery, garlic)
- •4 bay leaves
- •1 tablespoon plain flour
- 1.Sear the pork hocks in the oil in a large heavy-based saucepan set over a moderate heat for 5 minutes, until lightly browned.
- 2.Pour in the wine and bring to a simmer, then add the stock, vegetables and bay leaves. Fit the lid, reduce the heat to low, then cook gently for 3 hours, until the hocks are tender. If using a slow-cooker, transfer to cooking insert and cook gently for 6-8 hours.
- 3.Strain the sauce, mix with the flour, then boil to reduce to a gravy consistency.