Stuffed ham hocks with fried potatoes
Ingredients
- For the ham hocks
- 4 pcs Pickled ham hock
- 1 tsp thyme
- 1 tsp marjoram
- 2 bay leaves
- 4 allspice (seeds)
- 10 black peppercorns
- For the filling
- 250 grams minced lean Veal shank
- 1 egg
- 1 crushed garlic clove
- 2 Tbsps breadcrumbs
- 2 Tbsps chopped parsley
- 2 Tbsps honey
- 10 fluid ozs Dark beer
- salt
- freshly ground peppers
- For the fried potatoes
- 500 grams waxy potatoes (Cooked and cooled)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- Cucumber salad
- 2 small Cucumber
- 2 Tbsps Wine vinegar
- 4 Tbsps vegetable oil
- 1 Tbsp Mustard
- salt (and pepper)
- 1 Tbsp Dill (chopped)
Preparation steps
For the pork: Rinse the meat, put in a large pot, fill with water, thyme, marjoram, bay leaf, allspice and pepper and simmer for 1 1/2 hours. Remove the meat and let cool slightly.
For the filling: Mix the veal with the egg, bread crumbs, garlic and parsley and stuff into the rind of the pork pieces.
Mix the beer with the honey, season with salt and pepper and pour over the prepared pork. Place in a greased baking dish and bake in a preheated oven (180°C) (approximately 350°F) for 50 minutes. Occasionally baste with the honey-beer sauce.
For the fried potatoes: Cut the potatoes into wedges and brown slowly in hot butter. Season with salt and pepper.
For the cucumber salad: Rinse cucumbers, cut in half lengthwise, remove seeds and cut crosswise into slices. Mix the vinegar, oil, and mustard, and season with salt and pepper. Stir into a vinaigrette and toss with the cucumbers. Let sit for 30 minutes before serving. Drain, if desired.
Serve stuffed pork with fried potatoes and cucumber salad.