Braised then fried pork hock with kumara purée + Cumberland sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

When I cook with pork, I often use the extremities, such as the ears and hocks, or the offal. One year for the ‘Hats Off’ dinner, however, I decided to create a festive menu based around roasted whole suckling pigs. We called it ‘Carnevale Veneziano’ and as the guests arrived they all received a colourful Venetian-style mask to wear. The menu started with antipasto and carpaccio, included risotto nero and finished with a Bellini Sorbet. I wanted to cr