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Slow roasted pork hocks with crispy crackling - Sun, 11th Oct 2009
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Pigs. Possibly the best argument for intelligent design (if there is an argument for intelligent design). It's amazing how much flavour can be packed into an animal, in every part. This isn't really a recipe, so much as a reminder to myself that pigs are awesome. Still, if you see hocks at the market and are wondering what to do with them, try this...

Needs:
Bag of rock salt Olive oil
Salt and Pepper 2 -3 pock hocks
   

Score the skin, all over, with a sharp knife. Rub the hocks with rock salt and leave on a bed of rock salt, uncovered, in the fridge for a few hours. Remove and brush off the rock salt. Use you hands to rub with olive oil, then rub in ground salt. Preheat the oven as hot as possible (normally about 250C). This is because when you open the oven door, it'll drop 50 degrees, and we need it to be as hot as possible to start with. Once hot, put the hocks in a baking tray and roast in this very hot oven for about 20 minutes, or until the skin starts to blister. Reduce heat to 150C, and cover the hocks with foil, forming a tight seal to keep in the moisture. Roast for another 2 hours, or until the meat is very tender and ready to pull away from the bone. Remove the foil and reserve the juices for a gravy or jus. Place the pork under a hot grill to crisp up the crackling, for a minute or so, turning as necessary. With any luck (and from my experience, luck plays a big part!) the skin should be wonderfully crisp, while the meat is tender and falls off the bone. I served this with a bearnaise sauce (a bit unconventional, but I like it).


19th Dec 2014
   

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Your Comments...
  Posted by Sue , 06:10am Sat, 21st Aug, 2010
    Sounds absolutely fantastic! We often buy whole pigs and I've learnt how to use most of it, ie. Bacon, ham, lovely belly pork, spare ribs etc., but always struggled with the hock. I have one ready to try for Sunday and am really looking forward to giving your method a try. Many thanks
  Posted by Lisa , 11:29am Wed, 25th Aug, 2010
    I love using ham hocks in my Celebrity Winter Soup. The moment someone has a cold I make a container & advise only have this & by the next morning-Cold & flu gone everytime.
I adapted & changed the recipe from Molly Meldrum-my dear friend
Just pop in a couple of hocks in big pot and slowly simmer with 6 garlic cloves,lightly fryed onion & chilli and water added.
Simmer all afternoon.
Drain water of extra fats-skim off top then strip hocks into fine pieces add carrot,corriander, ginger,peas & handfuls of beanshoots.( Can add some noodles or pasta if you wish)
Cook for another tens mins then serve.
Yummmy & house smells amazing during the day.Enjoy-Cheers Lisa xx
  Posted by Ken , 11:49am Mon, 20th Dec, 2010
    Excellent recipe, thanks
 
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