Pork Farm to Plate

This pork hock recipe has it all – crackly skin, succulent pork, a little tingle of chilli, the zip of black rice vinegar and the freshness of cucumber and coriander.

Number of Servings: 2

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Ingredients

• 750g confit roasting hock
• Fermented chilli paste – to taste
• 1 tbsp Black Rice Vinegar
• 1/4 bunch of coriander
• 3 spring onions
• 50g roasted peanuts – roughly chopped 
• 1 small cucumber – finely julienned 

Method

1. Preheat your oven or air fryer to 200 degrees Celsius.
2. Remove confit roasting hock from the bag and place on a tray with the rendered fat from the bag.
3. Roast for 25 minutes, flip over and roast for another 25 minutes.
4. Whilst you hock is roasting, combine chilli paste, black rice vinegar and sesame oil to taste.
5. Remove hock from oven, rest for 15 minutes.
6. Remove crackling and chop into shards.
7. Pull bones from the meat and discard, along with knuckles and excess fat. Gently pull apart the meat with your fingers.
8. Arrange the meat and crackling in a bowl, dress with your sauce and garnish with peanuts, coriander, spring onions and cucumber
9. Serve with rice noodles, steamed rice, or just as it is!