Hey guys. Ham hocks have been a traditional cut for centuries, but they’re good for more than just pea and ham soup! I paired this with some rosemary and fried dandelion greens, for an low effort lunch.
You will need:
- 2-3 sprigs rosemary
- 4 ham hocks (also called pig knuckles, ankles or pork hocks)
- 1t salt
- 1c red wine (optional)
- 2 bunches dandelion greens (roughly a handful for each person). I got mine from Thrifty Foods, but you can sometimes find them at farmer’s markets. (Or in a field. Make sure they haven’t been sprayed with pesticides, yuck!)
- Butter for frying
Preheat oven to 350.
Lightly sear the fatty sides/skin of the hocks. We don’t want them cooked, this is to crisp up the skin so it’ll be nice and crackly later!
Place in a roasting pan, narrow side down (it’s ok if they lean on each other). Pour the red wine over the hocks. Evenly distribute the rosemary (scraped off the stems), salt, and put in the oven for an hour.
After the hocks are done (the skin will have tightened around the meat, and most of the fat should be melted and soft), lightly fry the dandelion greens in butter and a splash of wine, until quite wilted.
The thing about dandelion, is that you have to cook them past wilting because they have a bitter aftertaste – this makes it much more mild. Some people can handle them raw, but I can’t! I find they have a flavour similar to watercress.
Serve with pan juices, yummy!
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