The main course is highly anticipated when gathering to break bread with friends and family during the holiday season. Turkey might be the go-to main course for Thanksgiving, but hosts have the freedom to consider more options when hosting holiday parties and family dinners in December.
As families prepare to gather for fun and festive times this holiday season, hosts welcoming loved ones into their homes can serve this Lines+Angles recipe for “Roasted Pork Hock With Cider, Apples and Rosemary Potatoes.”
Roasted Pork Hock With Cider, Apples and Rosemary Potatoes
Serves 4
1 tablespoon vegetable oil
2 onions, roughly diced
2 carrots, roughly diced
31/2 ounces celeriac, roughly diced
2 garlic cloves
1 teaspoon ground caraway
4 small ham hocks, approximately 500 grams each
10 ounces meat stock
1 pound waxy potatoes, peeled, halved or quartered
2 apples, peeled and cut into 8 wedges each
11/4 cups cider
1 to 2 sprigs rosemary, leaves picked
1. Heat the oven to 400 F and oil a roasting pan.
2. Add the onions, carrots and celeriac to the pan and brown lightly in the oven for around 30 minutes.
3. Crush the garlic and mix with the caraway, salt and ground black pepper. Rub this mixture into the hocks. Place the hocks on top of the vegetables and pour on a little stock. Bake in the oven for approximately 1 hour, turning the hocks regularly and adding more stock as required.
4. At the end of the cooking time, remove the root vegetables from the meat juices using a slotted spoon. Turn the oven up to 425 F. Add the potatoes and apples, stand the hocks upright, add the cider, and cook for a further hour.
5. Take the cooked hocks out of the roasting tin and place on a baking tray. Return to the oven to form crackling.
6. Meanwhile, pass the juices through a sieve. Put the apples and potatoes in a warm place. Reduce or thicken the sauce as required and season to taste with salt and ground black pepper.
7. Stir the rosemary through the potatoes and plate up. TF25C405
