This recipe is from Episode 5 of Secret Meat Business
To make the ham stock, place the ham hock in to a large pot and add the bay leaves, the fennel seeds & juniper berries.
Add the chopped vegetables, enough cold water to cover the ham hock.
Place the pot on the stove and bring to the boil
Simmer gently for 2 hours, top up the water if the level falls below the hock.
In a separate large baking dish or oven proof pot and add a layer of sauerkraut to the base of the dish, add the grated apples & pork belly, sausages.
Lay the pancetta over the top & then add a layer of sauerkraut over the top.
Top with the bay leaves, Juniper berries, & fennel seeds.
Remove the ham hock from the stock and cut four small piece and place over the sauerkraut, add the stock & white wine.
Then add the butter & cover.
Place the baking dish in the oven, covered with a tight fitting lid & cook at 175C for 1 to 1 ½ hours.
Serve with lashings of French mustard
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» 17m ago
» 19m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 7h ago