Crispy Pork Hock

Ingredients

Potato Gratin:

1	kg	Agria potatoes peeled, sliced 3mm thick
1	tbsp	Garlic paste
500	ml	Anchor Cream
100	gr	Mainland Tasty Cheddar, grated
1	ea	Sprig rosemary, chopped
		Salt and cracked pepper

Bread & Cheddar Sauce:

Beer Fried Onions:

Crispy Pork Hock:

Method

Potato Gratin:

1. Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. 
2. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. 
3. Pour the mixture into a jug.
4. In a large frying pan, seal and colour your house sausage. When it is a perfect golden brown add a good drizzle of sunflower oil to the pan and allow to get hot. 
5. Pour in the pudding mix and place straight into the oven for 15 minutes until golden brown and crispy.

Bread & Cheddar Sauce:

1. Press all the cloves into the whole peeled onion, and place in a saucepan. Add the bay leaf, Dijon mustard, peppercorns and milk. Bring to the boil then remove from the heat. Set aside for 15 minutes.
2. Pass the liquid through a sieve into a saucepan or remove the onion, bay leaf and peppercorns. Stir the breadcrumbs and cheddar into the milk and place over a low heat for 5–10 minutes or until the breadcrumbs have absorbed all the liquid and the sauce is the desired consistency. Stir occasionally.
3. Stir in the butter and season to taste, with salt and pepper.and onion gravy.

Beer Fried Onions:

1. Slice your onions nice and thin and let them soak in your beer for up to 24 hours (minimum 2–3 hours).
2. Mix the salt, pepper, flour, thyme and paprika together in a large bowl.
3. Take the onions from the beer and gently squeeze out a little excess beer before placing into the flour, toss around until evenly coated.
4. Shake any excess flour off and place into the deep fryer until crispy and golden. Season to taste and store in an airtight container for service.

Crispy Pork Hock:

1. Slice your onions nice and thin and let them soak in your beer for up to 24 hours. But 2 or 3 hours will do.
2. Mix the salt, pepper, flour, thyme and paprika together in a large bowl.
3. Take the onions from the beer and squeeze out gently a little excess beer before placing into the flour, toss around until evenly coated.
4. Shake any excess flour off and place into the deep fryer until crispy and golden. Season to taste and store in an airtight container for service.