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Good morning | 18th March 2010
Oven roasted Pork Houghs (Pork Hocks)
| 2 cloves Garlic (finely chopped) |
| 1 sprig of Rosemary (needles finely chopped) |
| 2 cloves Garlic |
| 1 tbsp Sunflower Oil |
| 1 tbsp Salt |
| Pepper |
| 400 ml Beer or Water |
| 500g mixed vegetables e.g. Onions, Carrots, Celery, Parsnip (cut into portion size) |
| 500g Potatoes (washed, cut into portion size) |
Remove the meat from the fridge and allow it to come to room temperature, preheat he oven to 180ºC/360ºF/Gas 4.
Place the meat into a roasting tin. Mix together rosemary, garlic and oil and drizzle the mixture over the meat, rub the salt and season with pepper. Add the beer and place the tin in the middle of the oven and roast for 90 minutes.
Add the vegetables and potatoes and roast for a further 60-70 minutes. Remove the tin from the oven, cover with foil and leave to rest for 10-15 minutes. Carve and arrange on preheated plates along with the roasted vegetables and potatoes.
If necessary place meat under the grill and crisp up the crackling.
Serve with gravy or mushroom cream sauce.
Purchase your ingredients below...
An old-fashioned, flavoursome and superb value cut, also known as Pork Hock
4
servings
£13.00
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"My boys have voted Donald Russell's stuff the 'best ever' - as cooked by me or my nanny!"
Tina Gaudoin, The Times
