Pork Hock Croque Monsieur

Ingredients

Croque Monsieur: 

80	gr	Pulled pork hock
3	tbsp	Mozzarella bechamel (see recipe)
1	slice	Mainland Tasty Natural Cheese Slice
		Cracked pepper

Mozzarella Bechamel:

1	L	Anchor Blue Top Milk
200	gr	AFP IQF Mozzarella
100	gr	Mainland Unsalted Butter
100	gr	Plain flour
1		Onion, finely diced
		Season to taste

Pulled Pork:

1	ea	Smoked pork hock
2	kg	Pork shoulder
10	sprigs	Thyme, picked & chopped
1	sprig	Rosemary, picked & finely chopped
2	L	Chicken stock or water
2	ea	Onion, roughly chopped
5	ea	Garlic cloves
100	gr	Mainland Unsalted Butter

Method

Croque Monsieur:

1. Butter the outsides of the grain bread.
2. Top one of the un-buttered slices of bread with tasty cheese, and then pulled pork.
3. Pan-fry each side of the bread. Top one side with bechamel and grated mozzarella.
4. Finish in the oven at 170°C for 5 mins or until the cheese starts to colour.

Mozzarella Bechamel:

1. Sweat onion with butter in a heavy based saucepan.
2. Add flour and stir until combined.
3. Add milk and bring up to heat while constantly stirring until the sauce has thickened.
4. Finish with mozzarella and season to taste.

Pulled Pork:

1. In a deep baking tray place the hock and shoulder along with  garlic, onion, and all other ingredients ensuring there is enough stock/liquid to cover the meat.
2. Bake covered at 150°C for 4 hours.
3. Leave to cool and hand pull the meat while it still has a little warmth to make it easier.
4. Remove all bones, strain and reduce liquid by half and add back to pulled pork mix.
5. Leave to cool and store ready to build.