Pork Hock Recipe Jamie Oliver

HAM & PEAS

Ham & peas image

I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.

Provided by Jamie Oliver

Categories Mains Jamie Magazine Pork St. George's Day Bonfire night recipes Sunday lunch British

Time 3h50m

Yield 6 - 8

Number Of Ingredients 11

Ingredients

3 higher-welfare ham hocks (roughly 2.3kg in total)
2 leeks
1 stick of celery
3 carrots
olive oil
2 fresh bay leaves
100 g pearl barley
1 litre organic chicken stock
400 g frozen peas
½ a bunch of fresh curly parsley
1 heaped tablespoon mint sauce

Steps:

The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
When they're tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

Nutrition Facts : Calories 567 calories, Fat 14.5 g fat, SaturatedFat 3.5 g saturated fat, Protein 83.4 g protein, Carbohydrate 22.7 g carbohydrate, Sugar 6.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

OMA'S SCHWEINSHAXE ~ HOW TO MAKE PORK HOCKS

Oma's Schweinshaxe ~ How to make Pork Hocks image

Learn how to make German Roasted Pork Hocks (Pork Knuckles) anytime you want something traditionally German and wonderfully delicious! A hearty Oktoberfest meal for any time of the year!

Provided by Gerhild Fulson

Categories dinner

Time 3h45m

Yield 2

Number Of Ingredients 5

Ingredients

fresh pork hocks
carrot
onion
leeks
seasonings

Steps:

Prep and cook according to the recipe. Broil to crispen skin and serve

SLOW ROASTED CHRISPY PORK HOCKS

SLOW ROASTED CHRISPY PORK HOCKS image

Categories Pork

Yield 1 - 3 1 -3

Number Of Ingredients 4

Ingredients

One to three Pork hocks
Olive oil
Rock salt
Salt and pepper

Steps:

Score the skin of the hocks all over with a sharp knife. Rub the hocks with rock salt and leave on a bed of rock salt uncovered in the refrigerator for a few hours. Remove and brush off excess salt then rub with olive oil and the excess rock salt. Pre-heat the oven as hot as possible (normally about 250C) When the oven reaches the required temperature roast the hocks in an roasting dish for about 20 minutes or until the skin begins to blister. Reduce the heat to 150C and cover the hocks with tin foil forming a tight seal to keep in the moisture. Roast for about 2 hours at 150C or until the meat is very tender. Remove the foil and reserve the juices for a gravy. Just prior to serving place the hocks under a hot grill to chrisp up the crackling for a minute or two turning as necessary.

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