Crispy Pork Hock
Recipes
1 min read
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:
| 1 | ea | Large onion, peeled |
|---|---|---|
| 6 | ea | Cloves |
| 1 | tsp | Dijon mustard |
| 1 | ea | Bay leaf |
| 6 | ea | Black peppercorns |
| 650 | ml | Anchor Blue Top Milk |
| 80 | gr | Mainland Tasty Cheddar, grated |
| 110 | gr | White breadcrumbs |
| 40 | gr | Mainland Salted Butter |
| Salt and freshly ground black pepper |
Beer Fried Onions:
| 2 | ea | Onions, finely sliced |
|---|---|---|
| 250 | gr | Plain flour |
| 1 | tbsp | Smoked paprika |
| 1 | tsp | Dried or fresh thyme |
| 1 | tsp | Salt |
| Cracked pepper | ||
| 500 | ml | Chosen beer (I used IPA) |
Crispy Pork Hock:
| 6 | Pork hocks | |
|---|---|---|
| 3 | L | Water |
| 3 | ea | Sprigs fresh thyme |
| 6 | ea | Garlic cloves |
| 6 | ea | Peppercorns |
| 1 | cup | Cooking white wine |
Method
Potato Gratin:
- 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.
- 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.
- Pour the mixture into a jug.
- 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.
- Pour in the pudding mix and place straight into the oven for 15 minutes until golden brown and crispy.
Bread & Cheddar Sauce:
- 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.
- 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.
- Stir in the butter and season to taste, with salt and pepper.and onion gravy.
Beer Fried Onions:
- Slice your onions nice and thin and let them soak in your beer for up to 24 hours (minimum 2–3 hours).
- Mix the salt, pepper, flour, thyme and paprika together in a large bowl.
- Take the onions from the beer and gently squeeze out a little excess beer before placing into the flour, toss around until evenly coated.
- 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:
- 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.
- Mix the salt, pepper, flour, thyme and paprika together in a large bowl.
- Take the onions from the beer and squeeze out gently a little excess beer before placing into the flour, toss around until evenly coated.
- 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.
