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Roast pork with ham hock roast parsnips
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Prep Time:
45 minutes
Cook Time:
240 minutes
Total Time:
285 minutes
Indulge in cozy winter comfort with succulent pork, crispy crackling, and flavorful smoked ham hock.
Ingredients:
  • 1kg free-range pork rump or loin
  • 80ml (1⁄3 cup) vegetable oil
  • 450g small parsnips, trimmed, halved
  • 25g butter
  • 4 fresh thyme sprigs
  • 3 garlic cloves, bruised
  • 2 bay leaves
  • 16.00 gm brown sugar
  • Fried sage leaves, to serve
  • 1 (about 850g) ham hock
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 garlic cloves, smashed
  • 1 whole star anise
  • 1 cinnamon stick
  • 2 black peppercorns
Instructions:
  • Place the pork, skin-side up, on a clean surface. Score the skin every 1.5cm using a sharp knife, being careful not to cut into the meat. Transfer the pork to a plate and refrigerate, uncovered, for 8 hours or overnight.
  • To make the stock, combine all ingredients in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 2 1⁄2 hours until the meat is very tender and falling off the bone. Cool the hock completely in the liquid, shred the meat, discard skin and bones. Strain the stock through a sieve into a bowl to reserve the liquid, discarding solids.
  • Preheat the oven to 200C/180C fan forced. Season the pork rind generously with sea salt and pepper, massaging the seasoning into the cuts. In a non-stick ovenproof frying pan over medium heat, heat the oil. Place the pork in the pan rind side down and cook for about 5 minutes until golden brown and the rind starts to crackle. Flip the pork and cook for another 2-3 minutes until golden and sealed.
  • Place the pork on a wire rack over a baking tray and roast in the oven at 150C/130C fan forced for a total of 40-45 minutes until desired doneness. Cover with foil and let it rest for 20-25 minutes before serving.
  • Increase oven temperature to 200C/180C fan forced. In an ovenproof frying pan over medium-high heat, place 500ml (2 cups) of stock and parsnips in a single layer. Bring to a boil, then reduce heat to medium-low. Cover with a round of baking paper, simmering and turning once for 8 minutes until parsnips are just tender. Transfer parsnips to a plate and set aside.
  • In a pan, combine butter, thyme, garlic, bay leaves, and sugar. Bring to a boil, then simmer until reduced by half. Add parsnips and coat them in the mixture. Roast, turning occasionally, until glazed and sticky for about 20 minutes. Top with ham and roast for an additional 2 minutes until warmed through.
  • Prepare the pork by carving it and then generously sprinkle with aromatic sage. Serve alongside flavorful parsnips for a delicious meal.

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