Beer-doused ham hock by Rachel Khoo.

Rachel Khoo: Beer-doused ham hock | Mail Online:
- A ham hock (or hough) or pork knuckle is the lower leg segment of the hind leg of the pig.
Serves 4-6
Ingredients
2 ham hocks (each approx 1.2kg) or 4 small ones (each approx 600g)
1.5 L blonde beer
80g salt, plus extra to season
Zest of 1 lemon, plus 2tbsp of the juice
10 black peppercorns
4 tbsp runny honey
4 tbsp Dijon mustard
2 onions, peeled and quartered
4 carrots, peeled and sliced lengthways
1 stick of celery, cut in half
250g Puy or green lentils
A small bunch of fresh parsley, leaves only, finely chopped
Directions
Score the skin of the ham hocks with a sharp knife.
Pour 1.25 L of the beer and 750ml water into a large bowl and stir in the 80g of salt until it has completely dissolved.
Add the zest and peppercorns.
Submerge the hocks in the brine, making sure they are completely covered.
Cover with cling film and refrigerate for at least 2 hours, and preferably overnight.

Preheat the oven to 180°C/fan 160°C/gas 4.
Remove the hocks from the brine.
Stir the honey and mustard together and rub it all over the hocks.
Place the onions, carrots and celery in a large roasting dish and top with the hocks.
Pour over 250ml water and the remaining beer.
Cover with a layer of baking paper, followed by a layer of foil.
Cook in the oven for 3.5-4 hours (2.5-3 hours if using 4 small hocks), basting the meat regularly with the juices and turning the hocks around from time to time.
The meat should be falling off the bone.
For the last 30 minutes of the cooking time, remove the foil.

Meanwhile cook the lentils according to the packet instructions.
Drain and toss with the parsley, lemon juice and a pinch of salt.
Shred the ham and serve with the lentils, carrots and onions and some of the roasting juices poured over the top.

Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip.

For 4-6 people you need
pork, shoulder piece, boned, scored, 1500g / 3.5 pounds
(if you use a piece of pork with the bone leave it in the oven for 1 – 1 1/2h after you poured over the beer)
cloves, ground in a mortar, 10
salt
beer 500ml / 1 pint
medium sized onions, quartered, 3
sweet potatoes, scrubbed, cut into cubes, 2
parsnips, scrubbed, cut into cubes, 3
cinnamon stick, broken into 3 pieces, 1
star anise 3 single pieces
mustard seeds 2 heaped tablespoons

For the gravy
broth 175ml / 0.5 pints
elderflower (or any other fruity) jelly 1 tablespoon plus more to taste
Dijon mustard 1/2 teaspoon plus more to taste
pepper

Set the oven to 175°C / 350°F (I use the Rotitherm setting).

Mix the cloves with 2 heaped teaspoons of salt and rub into the scored rind, depending on the meat’s surface you might need more salt.
Put the meat on a deep tray skin side up and cook for 1 1/2 hours.

Take the tray out, pour the beer over the meat and arrange the spices and vegetables on the sides (don’t add the jelly and Dijon mustard yet).
Cook for another 30-45 minutes until the crackling is crisp.
Take out the vegetables and meat and mix the gravy on the tray with the broth, jelly and mustard and season with salt and pepper to taste.
Take out the cinnamon stick and star anise and pour into a gravy boat (you can cook it down in a sauce pan for a few minutes if you prefer a more concentrated taste).
Serve with the meat and vegetables.

If the rind isn’t crisp enough yet, turn on the grill for a few minutes after you’ve removed the vegetables, gravy and spices and cook the meat until the crackling is light and crispy!
From "Eat in my kitchen"

Beer Braised Pork Knuckles.

... with Caraway, Garlic, Apples and Potatoes
From Nigella Kitchen by Nigella Lawson.
- A ham hock (or hough) or pork knuckle is the lower leg segment of the hind leg of the pig.
Ingredients

2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon caraway seeds
2 garlic cloves
2 pork knuckles or hocks, rind scored
2 onions
2 eating apples, cored and quartered
4 baking potatoes, or 2 pounds other large white skinned potatoes, cut into quarters lengthwise
2 cups good amber or dark ale (beer - not Guinness or stout)
2 cups boiling water - to make a gravy

How to pair beer with food.

How to pair beer with food | Drink Trends content from Restaurant Hospitality:

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Nigel Slater Beer And Beef.
1. Stout is very bitter...-I use half stour/half stock...or next time try Chimay Belgian beer.
2. Couldn't find Rosehip Jelly...-red currant jelly would work too.

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