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Glazed Pork Hock with Red Current and Citrus Jelly.
Great British Food Revival
A delicious blend of flavours mixed with succulent meat!
1 cooked pork hock
50ml Red current juice
25ml red wine vinegar
100 g Demerara sugar
150 g runny honey
Sprigs of fresh thyme
1kg of red currents
3 oranges juiced and zested
3 lemons juiced and zested
Half tsp Dijon mustard
Pinch of ground Ginger
1 cinnamon stick
50 ml or so red wine vinegar
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Put the red currents into a pan with a little water and bring to the simmer. Allow the fruit to burst and tip into a jelly bag overnight.
Next day measure the liquid and add 450g of sugar to every 600ml of juice created.
Dissolve together over a rapid heat and boil for 5-10 mins. Set aside.
Boil the citrus juice with the zest , add the cinnamon stick, spices, port and vinegar
For 20 mins or so.
Add about 300g of the red current jelly & simmer for another 10 mins. Cool.
Dissolve all the marinade ingredients over a low heat.
Slash the cooked hock into a diamond pattern and rub in the marinade
Roast the hock in a hot oven, 190 degrees, for 40-50 mins to glaze.
Continue to baste the hock in the marinade whilst cooking
Serve the hock, sliced at room temperature along side the red current & citrus jelly and a celery, apple and fresh parsley salad.