PORK HOCK WITH BEER AND APPLE - Roast with beer and apple sauce

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer provides a similar flavor profile without the alcohol.

pork hock

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder offers a similar texture and flavor at a lower cost.

Wash the pork hocks and place them in a high baking pan.

Coarse chop one medium onion, leaving a little yellow outer layer for color.

Season the pork hocks generously with salt and black pepper.

Drizzle olive oil over the hocks and massage it in with your hands to distribute evenly.

Add a little rosemary or sage, but do not add garlic due to the apples.

Preheat the oven to 180°C (356°F).

Cut the apples into large pieces and add them to the pan with the hocks.

Place the hocks in the oven and roast for 1.5 hours without touching them for the first half hour.

After 30 minutes, check the hocks; they should be turning white and starting to brown.

Turn the hocks over and roast for another 30 minutes.

After another 30 minutes, raise the oven temperature to 200°C (392°F) if needed.

Turn the hocks again, placing the paler side down, and pour in 0.5 liters of dry double malt beer.

Close the oven and roast for another 30 minutes.

After 2 hours total, check if the hocks are cooked by pricking the fattest part; if no liquid comes out, they are done.

Remove the hocks from the oven and place them on a dish.

For the sauce, take the onion and apple pieces from the pan and place them in a small bowl, discarding any dried parts or skins.

Blend the mixture with an immersion blender until smooth, adjusting the amount of sauce as needed.

Taste the sauce for salt and serve it on the side, not smearing it on the hocks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens