Mayver’s crunchy dark roast peanut paste has been a bit of a revelation. I often have a spoon of peanut paste as a snack at work. A friend at work suggested I try Mayver’s peanut paste. I wrote a short review on Random Yummy.
Dedicated to GC who put me on to Mayver’s peanut paste.
This slow cooker ham hock is prolonging my porcine cravings. I thought about making pea and ham soup but instead pulled pork from the ham hock with some roughly mashed sweet potato and pickled vegetables.
Recipe
Yummy Lummy slow cooker ham hock with mashed sweet potato and pickled vegetables
Here’s a comforting slow cooker ham hock with mashed sweet potato and pickled vegetables meal for one with enough leftover for lunches.
Ham hock bits
Ham hock
Chicken stock
Sweet potato bits
Sweet potato
Sesame oil
Sesame seeds
Poppy seeds
Olive oil
Iodised salt
Black pepper
Sour cream
Pickled vegetable bits
Capsicum
Spring onions
Red onion
Lime juice
Vinegar
Iodised salt
Brown sugar
Ham hock part
Put the ham hock into the slow cooker
Cover the ham hock with about 1 litre of chicken stock
Cook the ham hock for 8 hours
When the ham hock has cooked remove it from the cooking vessel and discard the liquid
Remove and discard the skin and fat
Shred the meat and leave in a bowl
Sweet potato part
Wash the sweet potato
Cut the sweet potato into cubes roughly 1 cm3
Put them into a mixing bowl and add a good spurt of sesame oil and a slug of olive oil
Use your hands to make sure you coat all the surfaces of the cubed sweet potato with the oil
Add in the sesame seeds, poppy seeds, iodised salt and black pepper and use your hands to mix it all thoroughly
Spread the sweet potato out on a baking tray and place it into a hot oven (250 °C/480 °F) for 35 minutes or until the sweet potato is soft enough so a butter knife penetrates it easily with almost no resistance
Put the the sweet potato into a mixing bowl and mash it roughly
You can do it smoothly if you like but I like being rough with my mashed starches
It’s quite satisfying to have a rough mash, the mouthfeel in my opinion is better
Pickled vegetables part
Wash a green capsicum and them roughly dice it
Chop a red onion into small pieces
Slice a spring onion
Put the capsicum, red onion and spring onion into a sealable container
Add some white vinegar
Add some lime juice
Add some iodised salt
Add some brown sugar
I did this a few hours ahead of time and made enough so I’d have some for the following night for dinner
The plating up part
Spoon some mashed sweet potato onto a dinner plate
Add the pulled pork from the ham hock on top of the mashed sweet potato
Spoon some of the pickled vegetables and place next to the mashed sweet potato
As an option add a dollop of sour cream
The blogging part
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Write the blog post
Hope your friends and readers share the post on Twitter, Facebook, and Pinterest
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.
Main Course
Australian
Ham hock, Mashed sweet potato, Pickled vegetables, Slow cooker
Photographs
This is a gallery of photographs. Click on one thumbnail to open the gallery and then scroll through the photos.
Questions and answers
Why rough rather than smooth?
It’s like peanut paste; I always go for crunchy rather than smooth. Smooth suggests fancy. I’m not fancy. Rough is also tough. Rough gonococci, unlike smooth gonococci, can evade the complement system and go on to cause disseminated gonococcal infection (DGI) and create havoc in joints, the heart and occasionally the brain.
Final thoughts
Do you like eating ham hock? Do you like it rough? Did you ever think I’d mention gonococci in a recipe post?
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