Crispy Hock Salad with Warm Potato, Walnut and Radicchio
by Mick NunnThis recipe is a sensory sensation! A delectable combination of soft hock, crispy crackling and crunchy salad. It doesn’t get much better than this. Easy to prepare, and very difficult to stuff up 😉.
This crispy hock, warm potato, walnut and radicchio salad is EVERYTHING for an easy go-to winter recipe during lock down. A definite family pleaser!
Category
Salad
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
What you can expect...
We admit our hocks aren't the prettiest looking specimens. But you'll definitely think otherwise after nailing this recipe. Seriously... follow this simple recipe and those ugly looking hocks will - VOILA! - be transformed into crispy, sticky, juicy pork that falls from the bone. Teamed with our yummy, crunchy pass-me-some-more salad, and you're on an all time winner.
The hocks have been brined and cooked slowly over a long period of time until they fall from the bone so the preparation for you is minimal and simple.
Our crispy hocks are extremely versatile. Your options include:
- Served with an Asian coleslaw
- In the middle of a crusty bun with homemade apple sauce
- Chopped up in a bao bun
- Tossed through a noodle salad
- Or... as we've done here, with warm potatoes and radicchio
Mick Nunn
Ingredients
1 Confit Hock
1 bunch watercress
1kg kipfler or new potatoes
1/2 head radicchio
1 fennel
3 sprigs flat leaf parsley, leaves only
30g walnuts
Salt and pepper
1 egg yolk
30ml white wine vinegar
1 lemon - juice only
200ml ground nut oil, or any neutral flavour oil
1 tsp Dijon mustard
For the Salad:
For the Dressing:
Directions
For the Hock:
Remove the hock from the bag and place on a small oven proof tray. Place in a preheated oven at 220 degrees for 40 minutes to 1 hour, until it is crispy and golden all over.
pull the meat and crackling off the bone in large pieces.
For the Salad:
Place potatoes in a pot of boiling water and cook until you can pierce easily with a knife. Drain, slice in half and set aside.
Toast the walnuts
Wash the watercress, parsley and radicchio leaves in cold water.
For the Dressing:
Place all of the ingredients in a clean jar and shake vigorously until they all combine.
TO FINISH
Place the warm potatoes, leaves and fennel in a bowl and coat with the dressing.
Assemble the salad on a plate and place the hock pieces and crackling around.
Scatter walnuts over the salad to finish.