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
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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