Braised then fried pork hock with kumara purée + Cumberland sauce

Name: Braised then fried pork hock with kumara purée + Cumberland sauce
Yield: Serves 6
Ingredients: pinch cayenne pepper; 4 tablespoons finely chopped spring onions; zest of 1 orange, cut into thin strips and blanched; 6 thin slices ginger; 3 sprigs thyme; 3 dried bay leaves; 1 tablespoon salt; vegetable oil, for deep-frying; 2 cm cube ginger, cut into thin strips; 1 cup dry white wine; zest of 1 lemon, cut into thin strips and blanched; 170 g redcurrant jelly; 3 cloves garlic, peeled; 2½ tablespoons strained lemon juice; ⅓ cup strained orange juice; 1 cup 35%-fat cream; 2¼ teaspoons Quatre Épices; ½ cup strained orange juice; kitchen twine; 3 x 650 g boned pork hocks; ⅔ cup tawny port; grated zest of 1 orange; 1.5 kg kumara; 125 g butter; freshly ground white pepper, to taste; salt, to taste; 3 large pieces muslin

Preparation info

Serves
6

Difficulty
Complex

Appears in

Wild Weed Pie

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

Ingredients

Dinner
Main course
Gluten-free

Ingredients

Method