Sweet and Sour Pork Hocks with Savoy Cabbage and Capers

Name: Sweet and Sour Pork Hocks with Savoy Cabbage and Capers
Ingredients: 6 pork hock slices, about 2.8 pounds/1.3 kg, prepared; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 2 to 3 tablespoons lard; 1 onion, chopped; 1 carrot, peeled and sliced; 1 stalk celery, sliced; ⅓ cup/2¼ ounces/65 g sugar; ⅓ cup/75 ml white wine vinegar; ½ savoy cabbage, cored and sliced, about 10 cups/2.5 l; ½ cup/3½ ounces/100 g capers packed in vinegar, drained; ½ cup/3½ ounces/100 g capers packed in vinegar, drained

Preparation info

Serves
3 or 4

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

Sweet and sour flavors go well with pork, and one of its natural allies in the vegetable kingdom is cabbage. I use fresh hocks but smoked ones would work, and you won’t need to brown them. Taste the dish at the end of cooking so you can balance it with a little more vinegar if necessary. Serve with boiled potatoes.

Ingredients

6 pork hock slices, about 2.8 pounds/1.3 kg, prepared
Coarse sea salt a

Gluten-free

Method

Preheat the oven to 300°F/150°C.

Pat the hock slices dry and season well with salt and pepper.

In a heavy flameproof casserole or Dutch oven, heat 2 tablespoons of the lard over medium-high heat. Brown the slices, in batches if necessary, and transfer to a plate. Add th