Roast Pork With Ham Hock Roast Parsnips

This is the ultimate winter comfort food so warm up with tender pork, crackling & rich, smoky ham hock.

The ingredient of Roast Pork With Ham Hock Roast Parsnips

• 1kg free range pork rump or loin
• 80ml 1u20443 cup vegetable oil
• 450g small parsnips trimmed halved
• 25g butter
• 4 fresh thyme sprigs
• 3 garlic cloves bruised
• 2 bay leaves
• 1 tbsp brown sugar
• fried sage leaves to serve
• 1 about 850g ham hock
• 1 carrot chopped
• 1 onion chopped
• 1 celery stick chopped
• 1 bay leaf
• 1 sprig fresh thyme
• 2 garlic cloves smashed
• 1 whole star anise
• 1 cinnamon stick
• 2 black peppercorns

The Instruction of roast pork with ham hock roast parsnips

• place pork rind side up on a clean work surface use a sharp knife to score rind at 1 5cm intervals taking care not to cut through flesh transfer to a plate place in fridge uncovered for 8 hours or overnight
• for the stock place all ingredients in a large saucepan cover with cold water bring to boil over high heat reduce heat to low simmer uncovered for 2 1u20442 hours or until meat is very tender and falling off the bone cool hock completely in liquid shred meat discard skin and bones strain stock through a sieve into a bowl reserve liquid discard solids
• preheat oven to 200c 180c fan forced generously season pork rind with sea salt and pepper rubbing into cuts heat the oil in a non stick ovenproof frying pan over medium heat cook pork rind side down for 5 minutes or until golden brown and rind starts to crackle turn and cook for a further 2 3 minutes or until pork is golden and sealed
• transfer to oven roast for 15 minutes transfer the pork to a wire rack set over a baking tray reduce oven to 150c 130c fan forced roast for a further 25 30 minutes for a slight pink blush or until pork is cooked to your liking cover with foil set aside to rest for 20 25 minutes
• meanwhile for the parsnips increase oven to 200c 180c fan forced place 500ml 2 cups of the stock and parsnip in a single layer in an ovenproof frying pan over medium high heat bring to boil reduce heat to medium low cover surface with a round of baking paper simmer turning once for 8 minutes or until just tender transfer parsnips to a plate set aside
• add butter thyme garlic bay leaves and sugar to the pan bring to boil simmer for 5 minutes or until reduced by half return parsnips to pan and turn to coat roast turning occasionally for 20 minutes or until glazed and sticky top with ham roast for a further 2 minutes or until warmed through
• carve pork sprinkle with sage serve with parsnips

Nutritions of Roast Pork With Ham Hock Roast Parsnips

fatContent: 601 324 calories
saturatedFatContent: 42 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 41 grams protein
sodiumContent: n a

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