A pork hock is also known as ham hock, pig knuckle, or pork knuckle. It is the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog’s leg but it’s not part of the ham.
Ingredients
- 2 Medium Ham Hok
- 2 medium red onions
- 1 Small onion
- 150 mls white wine vinegar
- 1 medium carrot
- 2 tbsp caster sugar
- 2 sticks of celery
- 100 ml water
- 5 Garlic cloves
- 1 bay leaf
- Sprig of thyme
- 1 tsp sea salt
- 12 Pepper corns
- Lge bunch of parsley
- 12 mustard seeds
- 2 star anise
- 1 tbsp wholegrain mustard
- 500 g bread crumbs
- 10 small gherkins
- 3 eggs
- 50 ml milk
- Small bunch of chives
- seasoned flour
- Lge bunch parsley
- 200 g mayo
- ½ lemon
Instructions
- Place ham hock in large pot with chopped carrot, onion, celery, garlic and add cold water until just covered.
- Add thyme, pepper corns, mustard seeds, and star anise.
- Bring to the boil and simmer for 3-4 hours until very tender.
- Carefully remove ham hocks and vegetables from the liquid but hold onto the liquid
- Take 250mls of the stock and reduce by half, this will act like a jelly to set the ham and also season the dish.
- Pick the meat from the bone and cup up cooked onion, carrot and celery into smaller dice and add to picked meat.
- When the stock is reduced stir in the mustard chopped gherkins and chives.
- Pour this over the meat and vegetables and make sure it is well mixed in.
- Line a square tin with clink film and pack meat into this and press down well – it is easier if you have another tray the same size to use as a press.
- Allow this to set, ideally overnight.
- Once set, cut into squares and dust with seasoned flour then dip into egg wash then into the breadcrumbs.
- Deep or shallow fry in hot oil (185 degrees) for 3-4 minutes until golden brown and hot in the centre.
- To make pickle: heat water, vinegar, sugar, bay leaf and salt in a pan until all dissolved and allow to cool
- Thinly slice the red onions and dress with pickle and allow to sit (at least an hour)
- To make mayo: finely chop parsley as fine as you can, mix with mayonnaise and juice of half a lemon. Once mixed you can use hand blender to blitz if you want smoother and greener.
Nutrition
Calories: 1194kcalCarbohydrates: 110gProtein: 42gFat: 64gSaturated Fat: 14gTrans Fat: 1gCholesterol: 216mgSodium: 2123mgPotassium: 806mgFiber: 8gSugar: 20gVitamin A: 2805IUVitamin C: 16mgCalcium: 327mgIron: 9mg
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