Double Smoked Pork Hock with quince and orange sauce


Serves 2


1 large smoked pork hock approx 1kg
250ml White Rock Dornfelder wine
750 ml chicken stock (refer recipe pg 254)
½ onion
1 bay leaf
8 peppercorns
100g brown sugar
1 tsp dry mustard
6 cloves, ground
½ cinnamon stick, ground
50g butter

quince + orange sauce
1 tbsp quince jelly
1 orange, zest and juice
½ lemon, zest and juice
1 tsp whole grain mustard
5ml red wine vinegar
a little stock

In a large pot, place the hock, wine, stock, onion, bay leaf and peppercorns.
Simmer for 1½ hours.
Pre heat oven to 180°C - 200°C.
Once the hock is cooked, remove and save the stock for a soup at a later date.
Mix brown sugar, dry mustard, cloves and cinnamon with the butter. Rub the spiced butter into the pork knuckle.
quince + orange sauce
Melt the quince jelly. Add the remainder of the ingredients. Reduce to a syrup.
Add stock as required.
Place hock on a rack over an oven tray and put in the preheated oven.
Brush the pork with the sauce, regularly basting for 20-30 minutes.
Rest in the oven, turned off, till service.


Tasmanian Books