Roast pork with ham hock roast parsnips

Recipes / Meat

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

Recipe «Roast pork with ham hock roast parsnips» presented in category Recipes / Meat, to prepare this dish you will need no more 4:00 minutes. To make this dish at home by prescription from the author sheff would need: 1kg free-range pork rump or loin, 80ml vegetable oil, 450g small parsnips, trimmed, halved, 25g butter, 4 fresh thyme sprigs , 3 garlic cloves, bruised, 2 bay leaves, 1 tbsp brown sugar , Fried sage leaves, to serve, 1 ham hock, 1 carrot, chopped, 1 onion, chopped, 1 celery stick, chopped, 1 bay leaf, 1 sprig fresh thyme, 2 garlic cloves, smashed.

Ingredients:

  • 1kg free-range pork rump or loin 
  • 80ml vegetable oil 
  • 450g small parsnips, trimmed, halved 
  • 25g butter 
  • 4 fresh thyme sprigs 
  • 3 garlic cloves, bruised 
  • 2 bay leaves 
  • 1 tbsp brown sugar 
  • Fried sage leaves, to serve 
  • 1 ham hock 
  • 1 carrot, chopped 
  • 1 onion, chopped 
  • 1 celery stick, chopped 
  • 1 bay leaf 
  • 1 sprig fresh thyme 
  • 2 garlic cloves, smashed 
  • 1 whole star anise 
  • 1 cinnamon stick 
  • 2 black peppercorns 

Instructions

  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 1⁄2 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.