Caramelized Pork Hocks with Pease Pudding

Name: Caramelized Pork Hocks with Pease Pudding
Yield: Serves 4
Ingredients: 1 celery stalk, trimmed and sliced; 1 leek, trimmed, sliced and well rinsed; 4 pork hocks – see recipe; 1 tablespoon dark muscovado sugar; 1 tablespoon cider vinegar; 200 mls (7 oz) cider; 1 carrot, peeled and sliced; split peas – see recipe; ½ teaspoon ground allspice; 1-2 teaspoons Worcester sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

The joint of meat you require is the fist-sized knuckle or hock, above the trotter. It does not hold a great deal of meat, but what there is is exceedingly tasty, and you have the bonus of the luscious skin, which in this recipe cooks to a burnished sticky savouriness.

Ingredients

4 pork hocks – see recipe
1 leek, trimmed, sliced and well rinsed
1 celery stalk, trimmed and sliced

Main course
Gluten-free

Method

Put the knuckles in a large casserole with a well-fitting lid. Add the leek, celery and carrot, and cover with water. Bring to the boil, skim impurities from the surface, cover with the lid and cook for about 4 hours at 150°C/300°F/gas mark 2.

Strain the liquid into a shallow pan and reduce it to about 200