The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pressed pork hock with parsley and young garlic sauce


"This is rich and full of pork goodness," says Boetz, "and the parsley sauce cuts the richness of the meat." Begin this recipe a day ahead to press the pork hock.

You'll need

2 tbsp olive oil 1 raw pork hock To serve: chervil sprigs, coarsely chopped flat-leaf parsley, dill pickles, thinly peeled strips of lemon rind and lemon wedges   Braising liquor 1 tbsp olive oil ½ onion, diced 2 garlic cloves, finely chopped 2 thyme sprigs 1 fresh bay leaf 300 ml dry white wine 1.2 litres chicken stock   Parsley and young garlic sauce 1 egg, at room temperature 2 cups (firmly packed) flat-leaf parsley, finely chopped 1 cup (firmly packed) chervil, finely chopped 3 young garlic cloves (or 1 regular garlic clove), finely chopped 2 dill pickles, finely chopped 1 tsp finely grated lemon rind 150 ml olive oil 30 ml white wine vinegar 1 tsp caster sugar

Method

  • 01
  • Preheat oven to 180C. For braising liquor, heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until caramelised (8-10 minutes). Add herbs, deglaze pan with wine, bring to the boil, add stock, bring back to the boil, season to taste and set aside.
  • 02
  • Heat half the oil in a large casserole over medium heat, add hock and cook, turning occasionally, until browned (2-3 minutes). Pour braising liquor over, bring to the boil, skim off excess fat, cover tightly with foil, then a lid, and braise in oven until meat is falling from the bone (2 hours). Remove hock from braising liquor (discard liquid), remove bone from hock with tongs (discard bone) and press meat into a 10cm square cake tin lined with baking paper. Cover closely with baking paper, then place a slightly smaller cake tin or foil-wrapped piece of stiff cardboard on top and weight with food cans. Refrigerate overnight to press.
  • 03
  • For parsley and young garlic sauce, cook egg in a saucepan of boiling water until hard-boiled (8 minutes). Drain, refresh under cold running water, then peel and set aside. Stir herbs, garlic, dill pickle and lemon rind in a bowl to combine, add oil, vinegar and sugar, season to taste and stir to combine well. Finely grate in egg, gently fold to combine and set aside.
  • 04
  • Unmould hock meat from tin and slice into 2cm-thick strips (about 5cm long). Heat remaining oil in a non-stick frying pan, add meat slices and cook, turning once, until crisp (4-5 minutes). Drain on absorbent paper, top with a little parsley and young garlic sauce and lemon rind and serve hot with lemon wedges.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Sparkling dry chenin blanc.

Featured in

Nov 2013

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×