This week I watched an episode of Nigella’s Kitchen where she cooked pig hocks. While I didn’t have a pig hock it was easy enough to buy a rolled piece of pork with some rind on it. I knew it would require gentle cooking and could not be treated like a hock.
I placed the pork on some onions in a baking tray and then placed into a hot oven (220 °C) for 20 minutes to sear the skin. I pulled the pork out and poured some XXXX Gold ale over it and added a quartered royal gala apple and a potato. I put some foil over this and placed into a moderate oven (160 °C) for 90 minutes. I then pulled the meat out and turned the oven back up to 220 °C, uncovered the meat and returned it to the oven for 20 minutes.
I pulled the meat, apple and potato out and then heated the onion and juices to make a sauce. This was by a simple reduction.
The crackling was crisp and the meat was okay. It wasn’t as tender as I’m sure Nigella’s hock would be. It had a nice flavour.
Next time I’ll use an hock.
The crackling was pretty good.
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