Pork Hock Jamie Oliver Recipes

JAMAICAN-STYLE JERK PORK

Steps:

• To make the jerk sauce, trim and roughly chop the spring onions, peel the garlic, deseed the chillies and place it all in a blender. Strip in the thyme leaves, then tear in the bay leaves, discarding the stalks. Add the remaining sauce ingredients and a splash of rum. Blitz until smooth, loosening with a little oil, if needed.
• Massage half the jerk sauce into the pork belly, then cover and marinate in the fridge for at least 2 hours, preferably overnight.
• When you're ready to cook, preheat the oven to 150ºC/300ºF/gas 2.
• Place a large, wide, ovenproof pan on a medium-high heat with 1 tablespoon of oil. Chop the pork into 5cm chunks and add to the pan with 3 bay leaves. Cook for 10 to 15 minutes, or until the pork is golden all over and any liquid has bubbled and boiled away.
• Peel, finely slice and add the onions, then cook on a low heat for 10 minutes, or until soft and sticky. Turn the heat up to high, add a good splash of rum and allow to bubble away, then stir in the remaining jerk sauce and 250ml of water.
• Bring to the boil, then cover and cook in the oven for 3 to 4 hours, or until sticky and reduced and the meat is tender, adding a splash of water if it's too dry. You want it nice and juicy, but it's not a stew!
• With around 25 minutes to go, peel the yams and chop into rough 2cm chunks. Parboil in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Place in a large ovenproof frying pan on a medium-high heat with the butter, a good drizzle of oil and the remaining bay leaves. Fry for 10 minutes, or until golden.
• Meanwhile, remove the pork from the oven, cover and put aside, then turn the temperature up to 200ºC/400ºF/ gas 6.
• Transfer the yams to the oven for 15 minutes, or until crisp and cooked through.
• Make the dumplings by mixing the flour, cornmeal, a good pinch of sea salt and 250ml of cold water to form a sticky dough. Knead well on a flour dusted surface, then roll into a sausage shape and tear off golfball-sized pieces.
• Roll into balls, flatten slightly with your hands, then place in a pan of boiling salted water for 15 minutes, or until puffed up and cooked through, turning occasionally. Drain and serve with the jerk pork and crispy yams.

HAM & PEAS

Steps:

• The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
• The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
• Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
• Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
• Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
• Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
• When they're tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

SLOW ROASTED CHRISPY PORK HOCKS

Steps:

• Score the skin of the hocks all over with a sharp knife. Rub the hocks with rock salt and leave on a bed of rock salt uncovered in the refrigerator for a few hours. Remove and brush off excess salt then rub with olive oil and the excess rock salt. Pre-heat the oven as hot as possible (normally about 250C) When the oven reaches the required temperature roast the hocks in an roasting dish for about 20 minutes or until the skin begins to blister. Reduce the heat to 150C and cover the hocks with tin foil forming a tight seal to keep in the moisture. Roast for about 2 hours at 150C or until the meat is very tender. Remove the foil and reserve the juices for a gravy. Just prior to serving place the hocks under a hot grill to chrisp up the crackling for a minute or two turning as necessary.