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Pressed pork hock with Boston baked beans

Pressed pork hock with Boston baked beans – Recipe

This pork dish is an elegant and tasty starter. It combines tender, slow-cooked meat with aromatic vegetables and herbs, so it’s packed with flavour and is economical, too. Paired with the warm, ultimate comfort side of Boston-style baked beans, this the perfect dish for winter dining menus.

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Ingredients per serve

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What You Need

This pork dish is an elegant and tasty starter. It combines tender, slow-cooked meat with aromatic vegetables and herbs, so it’s packed with flavour and is economical, too. Paired with the warm, ultimate comfort side of Boston-style baked beans, this the perfect dish for winter dining menus.

...

Preparation

  1. What You Need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pork Hock

    • Place the hocks in a large pot and cover them with cold water. Then add the onion, celery, carrot, bay leaves, thyme, peppercorns and KNORR Concentrated Liquid Stock.
    • Bring to the boil, then reduce to a simmer. Cover and slow cook for around 3 hours or until the meat is tender and falling off the bone.
    • Approximately 30 minutes before cooking is complete, add the white wine vinegar. Once cooked, remove the hocks from the pot and set aside to cool.
    • Strain the stock into a clean saucepan, discard the vegetables and aromatics. Set stock aside to cool.
    • Remove the skin from the hocks and shred the meat, discard bones and any fat.
    • Place meat into a bowl and mix in half of the parsley.
    • In a separate bowl, combine the butter and mustard, then mix this into the shredded pork bowl. Stir well to combine.
    • Line a loaf tin or terrine mould with two layers of cling film, leaving excess over the sides.
    • Press the pork mixture into the mould, pressing down firmly to make sure it is compact and even. Pour some of the cooled stock over the pork to just cover the meat. Then cover the meat with the excess cling film. Place a weight on top to press it down.
    • Refrigerate for 4 hours or overnight to allow flavours to infuse and the terrine to set. Remove the terrine from the mould using the cling film.
    • Slice the pressed pork with a sharp knife and lightly fry each slice in a little oil until golden.

  3. Boston Beans

    • Drain the beans from soaking liquid and set aside.
    • In a large heavy-based pot, cook the speck over medium heat until lightly browned and the fat renders, about 5 minutes. Add the chopped onion and cook for a further 5 minutes until the onion has softened.
    • Stir in the brown sugar, golden syrup, Dijon mustard, paprika and Worcestershire sauce. Season to taste.
    • Add the drained beans to the pot and stir.
    • Combine KNORR Chicken Booster with warm water (1l per 10 serves) in a large jug and pour over the beans, stir to combine, then add KNORR Italiana Pronto Napoli and stir again.
    • Cover the pot with a lid and bake in the oven at 150˚C for 4–5 hours, checking occasionally there is enough liquid. Add more water if needed.
    • Once beans are cooked, they should be tender and the sauce thickened, remove from the oven. Season to taste and garnish with remining parsley.

  4. To serve

    • Serve sliced pressed pork with a side of the Boston beans and sauerkraut.
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