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

  • 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


  • 1.

    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.

  • 2.

    Next day measure the liquid and add 450g of sugar to every 600ml of juice created.

  • 3.

    Dissolve together over a rapid heat and boil for 5-10 mins. Set aside.

  • 4.

    Boil the citrus juice with the zest , add the cinnamon stick, spices, port and vinegar

  • 5.

    For 20 mins or so.

  • 6.

    Add about 300g of the red current jelly & simmer for another 10 mins. Cool.

  • 7.

    Dissolve all the marinade ingredients over a low heat.

  • 8.

    Slash the cooked hock into a diamond pattern and rub in the marinade

  • 9.

    Roast the hock in a hot oven, 190 degrees, for 40-50 mins to glaze.

  • 10.

    Continue to baste the hock in the marinade whilst cooking

  • 11.

    Serve the hock, sliced at room temperature along side the red current & citrus jelly and a celery, apple and fresh parsley salad.

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