Pressing of ham hock with toffee apple
As the British ‘summer’ finishes and the nights grow cooler, in comes the cravings for warming meals which are great for family meals as well as dinner party treats. This dish uses a lot of slow cooking which means the smells of cooking pork will be floating around your house; which personally is one of the most inviting smells a home can have.
- 1 ham hock
- 500g pork belly
- 1l vegetable oil
- 10g spinach
- 200g apple sauce
- 20g toffee essence/ toffee vodka
- 1 packet vegetable gelatine
- Soak the ham hock in water for 12 hours to remove the excess saltiness. Keep refrigerated!
- Place the pork belly in a large pot and cover with vegetable oil, slowly warm until little bubbles start to rise then move to a simmer for 4 hours.
- Once the hock has soaked, wash in clean water and place in a pan. Cover it with water and simmer for 6 hours until the meat falls off the bone.
- Once both meats have finished cooking remove them from the liquids and keep separate. If you want to, save the stock for soup.
- Pick down the ham hock making sure to remove bones and excess fat.
- Take the belly and pull the meat apart, at this point it should be like string.
- In a terrine mould measuring 10’ x 4’, line with cling film and press the hock into the base making sure it is compact enough.
- Place in the fridge to cool slightly.
- Next arrange a layer of spinach then finally the pork belly ‘string’. Place another terrine on top and press with a weight for 4 hours in the fridge.
- Take the apple sauce and toffee flavour and mix together, place into ice cube trays and freeze.
- Next heat 500ml of water with the veg gel once dissolved leave to cool to approximately 40 degrees.
- Take the apple out of the freezer and stab them with a cocktail stick, dip them in the gel and leave to set (you can speed up this process if you use a hair dryer on cool setting). Repeat twice.
- Take the terrine out of the mould and cut into portions, serve as shown with some toasted bread.