Gourmet Husbands Recipe:

Slow roasted pork hocks with crispy crackling - Sun, 11th Oct 2009

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...

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).




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