Home Appliances
Ingredients
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Pork Hocks 2 Bay Leaves 2 Carrots 2 Stalks Celery 2 Fresh Meaty Pork Hocks (Washed) 2 Sprigs Thyme 2 White Onions 4 Juniper Berries 1 Tablespoon Black Peppercorn 2 Tablespoons Salt |
Sauerkraut 1 Sprig Thym 3 Strips Streaky Bacon 10g Garlic 20g Shallots 250g Sauerkraut (Drained) 2 Tablespoons Butter A Pinch Caraway To Taste Salt To Taste White Pepper Powder |
Garnish 1 Lemon 20g Parsley 2 Tablespoons Mustard of Choice |
1. Methods for Pork Hocks
1. Peel carrots and celery, and cut them into chunks. Cut white onions into quarters. Bring to boil a pot of water, sufficient to submerge pork hocks and ingredients.
2. Add pork hocks, cut white onions, carrots and celery, thyme, bay leaves, black peppercorn, juniper berries, salt into pot, and continue to boil for 10 minutes.
3. Lower heat to simmer for about 90 minutes, making sure all ingredients are fully cooked and soft.
4. Pre heat oven to 200°C using 4D Hot Air mode.
2. Methods for Sauerkraut
5. Slice streaky bacon into small strips. Blend garlic and shallots to form paste with your Hand Blender.
6. In a medium-sized pan, melt butter. Add sliced bacon and render fat. Add garlic and shallot paste, thyme, caraway, and fry for about 5 minutes until brown.
7. Add drained Sauerkraut. Stir and cook for about 10 minutes until dry. Season with salt and pepper. Set aside once cooked.
8. Gently remove cooked pork hocks from water to avoid breaking skin. Place on tray, and roast in oven for about 15 minutes until skin is crispy.
9. Chop parsley. Grate lemon zest over Sauerkraut. Top roasted pork hocks and Sauerkraut with chopped parsley. Serve with mustard, and enjoy.
