What’d You Do Last Weekend?
Make your own bitters.
Ham Hock with Red Cabbage
We had a run on pork in our house - with another piggy coming in a few months, we really wanted to get through all of last year's pig in good fashion. Here's another recipe from the Granny pig section of Pork and Sons!
Slow Cooked Ham Hock with Red Cabbage
4 T olive oil
2 onions, sliced
1 lemon grass stalk, sliced
2 garlic cloves, chopped
generous 1/2 c chopped smoked bacon
3 1/2 oz spicy Spanish chorizo, cut into thin batons, or Mexican chorizo, cooked, drained and cut up
1 red cabbage, about 2 1/4 lbs, cored and sliced
4 c white wine
2 fresh ham hocks or 1 small shank end of a fresh ham
1 T brown sugar
1 tsp ground cumin
- Heat the oil in a large pan. Add the onions, lemon grass, garlic, bacon, and chorizo and cook over low heat, stirring occasionally, for about 10 minutes, until golden brown.
- Stir in the red cabbage and white wine.
- Place the ham hocks in the pain, pour in sufficient water to cover, and add the sugar and cumin.
- Cover and cook over low heat for about 3 hours, checking frequently that the cabbage hasn't stuck to the base of the pan and adding more water, if necessary.
- When the meat is cooked - when the flesh comes away from the bone - bring the remaining cooking liquid to a boil and cook until it has evaporated.
- Serve the ham hocks whole, covered with the red cabbage.
Notes:
- We scaled this down considerably and used baby cabbage heads instead of one large chopped cabbage.
- We skipped the Chorizo, just because we didn't have any.
- We also took the meat off the bones because it was falling off anyway and wouldn't have plated well.
- Served with fusilli to capture some of that fine juicy juice.
