Pulled ham hock and raw vegetables
Last week I pulled lamb so today I want to pull some pork. I thought about buying some pork shoulder, but I like the saltiness of a ham hock.
I’m also trying to increase the number of raw vegetables I eat, especially now that Spring has sprung (here in Australia). So I’m accompanying my pulled pork with some finely diced vegetables and flavoured with some lime juice and olive oil. There’s also some kick with dried chilli flakes.
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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.
Recipe
- 1 Ham hock
- 1 packet French onion soup mix
- 1/2 cup Smokey barbecue sauce
- 1 Sweet corn sliced
- 2 tablespoons Chinese barbecue sauce
- 1 tablespoon Sichuan seasoning
- 1/4 Red capsicum
- 1/4 Green capsicum
- 1 baby Carrot
- 2 stalks Celery
- 5 Green beans
- 1 layer Fennel
- 1/4 Red onion
- 2 teaspoons Chilli flakes
- Coriander
- Parsley
- Lime juice
- Olive oil
- Iodised salt
- Black pepper
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I put the ham hock into the slow cooker vessel and then added the French onion soup mix, a good squirt of smokey barbecue sauce and about 2 litres (~67 US fluid ounces and ~70 Imperial fluid ounces) of tap water.
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I cut a cob of sweet corn into slices about 2 cm (just under 1 inch) thick and put them into the slow cooker vessel.
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Set the slow cooker for eight hours and turn it on.
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At the end of the cook, remove the ham hock and separate the muscle from the bits of bone.
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Pull out the pieces of sweet corn and put them aside.
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Pull the pork (ham) with some forks and place the pulled pork (ham) into a roasting tray.
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Add a little Chinese barbecue sauce and some Sichuan seasoning to the pulled pork (ham) and put into an oven for 20 minutes at 180 °C/350 °F for 20 minutes.
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Remove the pork (ham) meat from the oven and sequester some for lunches, put the meat into Tupperware containers, and put immediately into the refrigerator (to avoid spoilage).
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Keep the meat you're going to have for dinner in a warm place to keep it warm, and cover it to keep it moist.
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Finely dice or slice all the vegetables and put into a mixing bowl. Squeeze over the juice of a lime and add a slug of olive oil. Mix and season to taste.
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Mix in some chopped coriander and parsley.
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In a bowl add the raw vegetables and then to one side add the pulled pork (ham).
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Place the slices of sweet corn next to the meat.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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If you can tolerate alcohol (unlike me), you may wish to guzzle a tumbler or two of beer. I really have no idea about beer but I've heard that beer is good with salty foods. I have no idea.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
I’m currently using the Gutenberg editor and galleries don’t seem to work. I’ve posted individual photographs. If you’d prefer a gallery, please complain to WordPress.
Questions and answers
I thought ham hocks were best with pea and ham soup. Why are you pulling it?
It’s true, in the past I’ve made pea and ham soup with a ham hock. Today though, I wanted some meat and vegetables.
What’s this raw vegetable business?
A friend at work, viz., Jane Norcott, has been inspiring me with her passion for raw vegetables. While Jane just eats the vegetables as a meal, I’ve chosen them to eat with my meat.
I figure eating raw vegetables will be good for my nutrition and bowel health.
What sort of cuisine is this? You used Sichuan seasoning and Chinese barbecue sauce.
Just like with the pulled lamb from last week, this is Yummy Lummy Fusion Cuisine (YLFC).
I should also acknowledge the technique of adding barbecue sauce after the slow cooking and putting it into the oven came from Greg at Greg’s Kitchen.
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Final thoughts
Thanks for the well-wishes from readers last week. I feel a lot better. After a quiet weekend and staying home from work on Monday, I feel better apart from a nagging cough.
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
Real yummy
Good job! 👍
Thank you very much. Much appreciated.
I think this is such a great meal planning pattern you’ve got here Gary that you could rinse and repeat with so much variety – some gorgoeus tasty meat coupled with a salsa of interesting veg and herbs and a starchy veg like corn or sweet potato (could even be tinned legumes!) Love it! Delicious and great nutritionally too. Makes such judicious use of those tasty sauces, concentrating them for the meat and then the tasty meat flavours the whole meal!
Thanks so much Michele.
I figure an incremental introduction to some different ways of planning and doing things will help me.
I’m also a fan of the all the vibrant colours in freshly cut raw vegetables.
I must try the legume idea soon.
We eat lots of raw veg as my son doesn’t like them cooked, which is sort of annoying, but also means we eat lots of unusual salads… We eat quite a few meals like this one 🙂
Thanks Beck. I’m starting to enjoy ‘unusual’ salads 😃
What’s the weather like in Canberra? It’s freezing for the start of spring here!
Thanks Lorraine. Last Thursday, it was –6.2 °C at 5 am This week, Canberra is looking at ‘mild’ mornings with minimums of around 4 °C. On Friday though, the forecast is for a minimum of a ‘balmy’ 9 °C and a maximum of a ‘sultry’ 18 °C.
Yep, it’s still cold in Canberra, but not as cold as July and August were 😂
Your meals also have such vibrant colours! Just so lovely to look at!
Thank you Rose, you are very kind. I like the idea that we eat with our eyes too. I like a dish of vibrant colours to keep me interested in eating, especially, vegetables 😂
Like the music intro!
Thank you very much 😃😃😃