Delicious served with potatoes and a parsley sauce but it’s uses are numerous. Shredded into a soup, layered onto toast with mustard and mayo or turned into a terrine (use my pig cheek terrine recipe).
I use my pressure cooker, it takes just 45 minutes instead of up to 3 hours. If you like lots of long slow cook dishes, I would recommend a pressure cooker not just for time saving and therefore money saving on fuel but also as a way of packing in flavour.
2 ham hocks (approx 1.2kg each)
1 onion, peeled and kept whole
12 cloves
sprigs of thyme
2 bay leaves
small bunch parsley
3 sticks of celery plus the root, roughly chopped
3 large carrots. roughly chopped
3 cloves garlic, no need to peel
8 whole black peppercorns
1 ltr cider
Soak the hocks in cold water for 12 hours changing the water every few hours. If you don’t have 12 hours, soak for 1 hour, change the water then bring to a boil, tip out the water and you are ready to begin.
Stick the cloves into the onion. Add all the ingredients to the pressure cooker. Top up with water so the hocks are covered. Secure the lid, bring to high pressure, from the point of high pressure set a timer for 45 minutes. After that time, remove from the heat and allow pressure to naturally release.
Remove the hock to a dish, leave to cool slightly. Shred the meat using two forks. Serve in soup, with vegetables or in a salad.
Braised Ham Hock
Equipment
Ingredients
- 2 ham hocks
- 1 onion peeled, kept whole
- 12 clove
- sprigs thyme
- small bunch parsley
- 2 bay leaves
- 3 celery sticks plus the root roughly chopped
- 3 large carrots roughly chopped
- 3 cloves garlic no need to peel
- 8 whole peppercorns
- 1 ltr cider
Instructions
- Soak the hocks in cold water for 12 hours changing the water every few hours. If you don't have 12 hours, soak for 1 hour, change the water then bring to a boil, tip out the water and you are ready to begin.
- Stick the cloves into the onion. Add all the ingredients to the pressure cooker. Top up with water so the hocks are covered. Secure the lid, bring to high pressure, from the point of high pressure set a timer for 45 minutes. After that time, remove from the heat and allow pressure to naturally release.
- Remove the hock to a dish, leave to cool slightly. Shred the meat using two forks. Serve in soup, with vegetables or in a salad.
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