The hock, also known as 'pork knuckle' or schweinschaxe Germany, is a cut from the mid-leg of the pig. A cheap cut, dense with ligaments and tendons, it needs long slow cooking to break down the tough connective tissue. But patience pays off. The result is tender meat packed with just the right amount of that fat and gelatine to make it melt in the mouth. Think smoky-porky beef brisket. With the rich wine sauce, buttery rosti and fresh zingy cabbage this recipe really works and went down a hit at our Alsatian Grapes night.
Serves 4-5
2 pre-smoked and cured ham hocks*
1 large carrot
2 celery stalks
2 banana shallots
1 rosemary sprig
6 juniper berries
1kg potatoes
150g sauerkraut
150g butter (melted)
salt and pepper
150ml single cream
2 glasses medium-sweet riesling
1 bunch parsley
2 ladles of hock stock
white cabbage
extra virgin olive oil
2 tbsp white wine vinegar
Step 1: Braise the hocks
Step 2: Rosti
Step 3: Sauce, cabbage, assemble
Serves 4-5
2 pre-smoked and cured ham hocks*
1 large carrot
2 celery stalks
2 banana shallots
1 rosemary sprig
6 juniper berries
1kg potatoes
150g sauerkraut
150g butter (melted)
salt and pepper
150ml single cream
2 glasses medium-sweet riesling
1 bunch parsley
2 ladles of hock stock
white cabbage
extra virgin olive oil
2 tbsp white wine vinegar
Step 1: Braise the hocks
- In the largest saucepan you own (you may need to use two, the hocks are hefty) throw in the carrot, celery stalks, rosemary, peppercorns, juniper berries and ham hocks.
- Fill with cold water and bring to a boil
- Lower the heat and simmer with the lid on for about 4 hours, topping up the water if necessary. The hocks are ready when the meat comes away from the bone easily
- Leave the hocks to cool in the stock and then remove
- Once cool enough to handle start removing skin, fat and bone from the hocks, leaving behind large nuggets of the pink hock meat. Set aside.
- Ladle the excess fat off the stock, drain away the veg and reduce down until it is strong and quite salty.
Step 2: Rosti
- Pre-heat the oven to 200C
- Grate the potatoes and transfer the grated potato into a bowl of ice cold wate. Stir through to remove the excess starch
- Drain the potato and dry using a towel
- In a large bowl add the potato, sauerkraut, melted butter along with generous salt and pepper
- Pack the mixture into a metal oven tray until it is about an inch in thickness and place in the oven
- After 20 minutes, flip the rosti
- It is done when both sides are golden brown and have a crisp feel. The rosti can be set aside and heated through in the oven later.
Step 3: Sauce, cabbage, assemble
- Finely chop the shallots and sweat down for 10-15 minutes in a frying pan. Meanwhile, gently heat the meat through in another pan.
- Turn the heat high and add the riesling
- Reduce the wine by half and add the stock and cream
- Reduce further until the sauce thickens
- Add a handful of finely chopped parsley
- Add the meat and coat it in the sauce
- Finely chop or mandolin half a head of cabbage. Add the white wine vinegar, a glug of olive oil, s+p
- Assemble as per photo. Serve.