CRISPY SKIN ROASTED PORK HOCK

INGREDIENTS YOU WILL NEED

• 1 TBSP KOSHER SALT

• 1 TSP FRESH CRACKED BLACK PEPPER

• 1 TBSP CARAWAY SEED

• 1 TBSP ALL SPICE

• 1 TSP JUNIPER BERRIES (OPTIONAL)

• 2 - 3 BAY LEAVES (OPTIONAL)

• 1 BOTTLE BAVARIAN BEER (OPTIONAL)

• 1 CHOPPED ONION LARGE

• 4 - 5 CLOVES OF GARLIC

• PORK HOCKS SKIN ON (MANITOBA RAISED)

THE HOW TO

FIRST YOU WILL NEED A DEEP POT OR DUTCH OVEN. FILL WITH WATER AND ADD THE ONIONS, GARLIC AND SEASONING. ALL THESE INGREDIENTS ARE USED FOR THE POACHING OF THE PORK HOCK. BRING TO A BOIL.

PLACE THE PORK HOCKS IN THE BOILING SEASONED WATER. ENSURE THE HOCKS ARE FULLY COVERED IN WATER. THIS PROCESS ALLOWS THE MEAT AND FATS TO MELT DOWN AND TENDERIZE. SHOULD BE ON A BOIL FOR 60 MIN.

WHILE THE BOIL IS ON PREHEAT THE OVEN TO 300F.

WHEN THE HOCKS ARE DONE REMOVE FROM THE WATER AND SET ASIDE. GRAB A SHARP KNIFE AND SCORE THE SKIN IN A DIAMOND PATTERN.

PREPARE A ROASTING PAN WITH ROASTING RACK. ONCE THE PORK HOCKS ARE SCORED PLACE ONTO THE RACK. AT THIS POINT YOU CAN ADD THE BEER IF YOU CHOOSE TO THE BOTTOM OF THE PAN.

PLACE IN OVEN FOR ANOTHER 60 MIN.

ONCE 60 MIN IS UP TURN YOUR OVEN TO BROIL OR 400F. THIS WILL HELP ENSURE A NICE CRISPY SKIN. SKIN SHOULD BE CRISPY AND PUFFY. YOU WILL HEAR CRACKLES AND POPS AS THIS OCCURS. WATCH CLOSELY AT THIS POINT TO AVOID ANY BURNING. ONCE THERE CRISPY THEY ARE DONE.

YOU CAN USE THE DRIPPINGS AND CREATE A GRAVY BY SIMPLY ADDING THE DRIPPINGS INTO A SAUCE PAN AND COOKING IT DOWN SOME MORE AND ADD CORN STARCH TO THICKEN.

ENJOY!