So often pork shoulder or leg roasts are so large that unless you are feeding a crowd you are left eating cold pork or thinking of ways to use the leftovers for the rest of the week.
Hello pork hocks! Weighing 1-1.5kg one pork hock is enough to feed 2-3 people and with plenty of skin on each hock there is plenty of crackling as well. They are also inexpensive – the ones I got the
other day weighed just over 1kg each, cost $7 each and two feed four people with enough leftovers for a sandwich or two.
Pork Hocks & Vegetables Roasted in Apple Juice
At the end of the cooking time if the skin of the pork requires further cooking, remove from baking dish and place on a clean baking tray.
Increase oven temperature to 250°C and cook pork for 10-15 minutes longer or until skin is crisp and crackling has formed as you would like it to be.
2 pork hocks
2 cloves garlic, crushed
1 tbsp ground sea salt
1 tsp fennel seeds
2 onions, thickly sliced
2-4 cups apple juice – the exact quantity will depend on the size of
your baking dish|
500g potatoes, cut into chunks
300g parsnips, cut into chunks
2 medium bulbs fennel, sliced
4 stalks celery, cut into 2.5cm pieces
salt and freshly ground black pepper, to taste
1 Preheat oven to 220°C. Brush the base of a baking dish with a little olive oil.
2 Using a small sharp knife, score the skin of the pork hocks. Combine garlic, salt, fennel seeds and 1 tbsp olive oil in a small bowl. Rub into skin of pork.
3 Place onions in the base of a baking dish, then place pork hocks standing upright (on their broad end) on top of them. Place in oven and cook for 30 minutes or until skin crispens.
4 Reduce oven temperature to 160°C. Pour apple juice into baking dish to come just up to the base of the hocks. Bake for 1½ hours.
5 Increase oven temperature to 180°C. Place potatoes,
parsnips, fennel and celery in a bowl, season with salt and black
pepper and toss to combine. Remove dish from oven, place
vegetable mixture around pork and cook for 1 hour longer or until vegetables and meat are tender.
Happy cooking and eating.
Recipe by Rachel Blackmore
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