Glazed Pork Hock with Red Current and Citrus Jelly.
Recipe by Gregg Wallace from Great British Food Revival
A delicious blend of flavours mixed with succulent meat!
Ingredients
- 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
- Preserving sugar
- 3 oranges juiced and zested
- 3 lemons juiced and zested
- 150ml port
- Half tsp Dijon mustard
- 2 cloves
- Pinch of ground Ginger
- 1 cinnamon stick
- 50 ml or so red wine vinegar
Method
- 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.
