- To cook the Smoked Ham Hock: Combine all the ‘to cook ham hock’ ingredients’ in a large pot (do the water last and add enough to generously cover everything in the pot).
- Bring to the boil and simmer for 2.5 to 3 hours or until the meat is starting to fall off the bone
- Remove from the heat and leave to cool for 15 minutes, then gently lift out the pork hock and cool down on a tray
- Discard vegetables and keep some of the braising liquor for storing the pork hock pieces in.
- Whilst still slightly warm start to remove the skin and excess fat off the smoked ham hock and only keep the meat in large chunks
- Place the chunks in a shallow tray or plastic tub and cover with braising liquor, cool and store in the fridge.
- To finish the dish:Combine all of the above ingredients, except for the egg and crisp shallots, in a large bowl a gently mix.
- Then lay on a large platter and top with the broken open soft boiled eggs. Garnish with crisp shallots and shavings of truffle
Smoked Ham Hock, soft egg, fregola & truffle
Recipe by Nicky Riemer, Union Dining
The smokiness of the ham hock works perfectly with the earthiness of the Truffle.
Ingredients
- To cook the ham hock:
- 1 large smoked ham hocks
- 1 carrot, peeled and rough chopped
- 1 leek, split down the center, washed and rough chopped
- 1 onion rough chopped
- 1 fennel bulb rough chopped
- 1l white wine
- 2 bay leaves
- 1 tbsp peppercorns
- 3 cloves of garlic
- ½ bunch of parsley stalks
- 1 small truffle grated into the hock broth whilst cooking
- Water to cover
- To finish the dish:
- Chunks of cooked hock meat warmed in braising juices
- 1 cup of cooked fregola also warmed in braising juices
- ½ cup of sour cream
- 1 tbsp of Dijon mustard
- 1 tbsp of red wine vinegar
- 2 soft boiled eggs
- ½ bunch flat leaf parsley rough chopped
- ½ bunch of chives finely chopped
- ½ cup of crisp fried shallots
- 1 beautiful truffle shaved generously over the top
