Roast pork with ham hock roast parsnips

Roast pork with ham hock roast parsnips

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This is the ultimate winter comfort food so warm up with tender pork, crackling & rich, smoky ham hock.

The ingredient of Roast pork with ham hock roast parsnips

  1. 1kg free-range pork rump or loin
  2. 80ml (1u20443 cup) vegetable oil
  3. 450g small parsnips, trimmed, halved
  4. 25g butter
  5. 4 fresh thyme sprigs
  6. 3 garlic cloves, bruised
  7. 2 bay leaves
  8. 1 tablespoon brown sugar
  9. Fried sage leaves, to serve
  10. 1 (about 850g) ham hock
  11. 1 carrot, chopped
  12. 1 onion, chopped
  13. 1 celery stick, chopped
  14. 1 bay leaf
  15. 1 sprig fresh thyme
  16. 2 garlic cloves, smashed
  17. 1 whole star anise
  18. 1 cinnamon stick
  19. 2 black peppercorns

The instruction how to make Roast pork with ham hock roast parsnips

  1. Place pork, rind-side up, on a clean work surface. Use a sharp knife to score rind at 1.5cm intervals, taking care not to cut through flesh. Transfer to a plate. Place in fridge, uncovered, for 8 hours or overnight.
  2. For the stock, place all ingredients in a large saucepan. Cover with cold water. Bring to boil over high heat. Reduce heat to low. Simmer, uncovered, for 2 1u20442 hours or until meat is very tender and falling off the bone. Cool hock completely in liquid. Shred meat. Discard skin and bones. Strain stock through a sieve into a bowl. Reserve liquid. Discard solids.
  3. Preheat oven to 200C/180C fan forced. Generously season pork rind with sea salt and pepper, rubbing into cuts. Heat the oil in a non-stick ovenproof frying pan over medium heat. Cook pork, rind side down, for 5 minutes or until golden brown and rind starts to crackle. Turn and cook for a further 2-3 minutes or until pork is golden and sealed.
  4. Transfer to oven. Roast for 15 minutes. Transfer the pork to a wire rack set over a baking tray. Reduce oven to 150C/130C fan forced. Roast for a further 25-30 minutes for a slight pink blush or until pork is cooked to your liking. Cover with foil. Set aside to rest for 20-25 minutes.
  5. Meanwhile, for the parsnips, increase oven to 200C/180C fan forced. Place 500ml (2 cups) of the stock and parsnip in a single layer in an ovenproof frying pan over medium-high heat. Bring to boil. Reduce heat to medium-low. Cover surface with a round of baking paper. Simmer, turning once, for 8 minutes or until just tender. Transfer parsnips to a plate. Set aside.
  6. Add butter, thyme, garlic, bay leaves and sugar to the pan. Bring to boil. Simmer for 5 minutes or until reduced by half. Return parsnips to pan and turn to coat. Roast, turning occasionally, for 20 minutes or until glazed and sticky. Top with ham. Roast for a further 2 minutes or until warmed through.
  7. Carve pork. Sprinkle with sage. Serve with parsnips.

Nutritions of Roast pork with ham hock roast parsnips

fatContent: 601.324 calories
saturatedFatContent: 42 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent:

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