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Roast Ham Hock is a delicious main course made with pork hock flavored with cloves and spices. The meat is slowly cooked in the oven until tender and succulent. The savoy cabbage and onion complete the dish with their sweet and delicate flavor. Serve Roast Ham Hock with potatoes or roasted vegetables for an unforgettable dinner.
Step 1 of 6: Score the rind in both directions, season the meat with salt and pepper, adding the cloves
Step 2 of 6: Place it in a baking dish with the margarine that you have previously melted and bake
Step 3 of 6: Cut the cabbage and the onion, add them to the remaining spices and combine with the meat
Step 4 of 6: Cook for 2 hours and from time to time baste the meat with its juices
Step 5 of 6: 10 minutes before the end of cooking, moisten the rind with salted water; remove the meat from the baking dish and deglaze the juices over the heat with a spoonful of flour
Step 6 of 6: The sauce should be served separately
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten
| Average values | Per serving313 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,400 kJ574 kcal | 766 kJ183 kcal |
| Fat | 45.03 g | 14.38 g |
| of which saturated fatty acids | 14.19 g | 4.53 g |
| Carbohydrates | 12.18 g | 3.89 g |
| of which sugars | 3.01 g | 0.96 g |
| Fibre | 3.91 g | 1.25 g |
| Protein | 31.5 g | 10.06 g |
| Salt | 0.13 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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