Crumbed Pork Hock

Dish:  Crumbed Pork Hock, Beetroot Relish, Salsa Verde and Baby Herb Salad

Chef: Brad Stanger (Bommie restaurant, Hamilton Island Yacht Club)

Ingredients (serves 5):

Hocks

  • Smoked ham hocks – 400g
  • Ham hocks – 400g
  • Pork feet – 500g
  • Onions – 100g
  • Celery – 50g
  • Carrot – 50g
  • Pistachio – 25g
  • Parsley – 10g
  • Flour – 100g
  • Eggs – 2 whole
  • Milk – 250g
  • Panko bread crumbs – 250g

Beet Relish

  • Onions – 250g
  • Beetroot – 500g
  • Five spice – 25g
  • Red wine vinegar – 100ml
  • Brown sugar – 50g
  • Orange juice – 750ml
  • Yellow mustard seeds – 10g
  • Dried red chilli – 2
  • Coriander seed – 5g

Salsa Verde

  • Shallots – 50g
  • Gherkins – 50g
  • Capers – 50g
  • Green olives – 50g
  • Confit garlic – 30g
  • Basil – 100g
  • Parsley – 200g
  • Mint – 100g
  • Red wine vinegar – 50ml
  • Olive oil – 100ml
  • Dijon mustard – 30g

Method

Hocks

Mirepoix vegetables and sweat off.  Add to pot with all hocks and feet – bring to the boil and reduce to simmer for 6 hours. Strain off and pull off all meat.

  • Roast pistachios and chop.
  • Wash and chop parsley.
  • Mix meat, parsley and pistachios, season well.
  • Roll into cigars approx 5cm in diameter in plastic and refrigerate overnight.
  • Cut into discs approx 1 inch in width. Crumb and fry to serve.

Beet Relish

  • Brunoise onion, peel and brunoise beetroot.
  • Sauté onion and beetroot, add spices to draw out aromatics.
  • Cover with juice and vinegar and add sugar – bring to simmer and reduce to desired consistency.

Salsa Verde

  • Wash and pick herbs, add all ingredients and blend to desired consistency.

To plate:

  • Fry 5 pieces per portion.
  • Alternate layer on plate beet relish and salsa verde, add the hocks directly on top.
  • Garnish with a mixed baby herb salad, chicory leaves and shavings of raw beetroot and radish.

About the restaurant

The Bommie restaurant takes its name from the shallow, isolated and colourful reef patches found in the waters surrounding Hamilton Island. Short for the Australian Aboriginal word ‘bombora’, these ‘bommies’ provide a haven for tropical fish to feed and play, but also present a challenge to yachtsmen, who must remain vigilant to their presence.

Taking inspiration from the natural beauty of the marine environment, we present you with the Bommie restaurant. The carefully prepared local produce and individual attention to your experience aims to complement the sublime beauty surrounding you.