2 Pickled pork hocks (not smoked or cooked)
1/2 Onion coarsely chopped
1 bouquet Garni
2 Cloves of Garlic chopped
3 Golden Shallots chopped
1/2 Bunch chopped flat leaf Parsley
2 tblspn white wine vinegar
50 ml white wine
- Place pork in stock pot, cover in cold water, boil and drain. Return pork to pot add onion, bouquet garni, enough cold water to cover, simmer 2 hours until meat falls from bone. Remove meat from bones, discard bones, chop meat into 3 cm pieces.
- Strain cooking liquid through a musin-lined seive.Reduce 400ml to 200ml in saucepan over med-high heat. Cool then add shallots, garlic & parsley.
- Combine meat, vinegar & wine in a large bowl. Season to taste with pepper. Then add reduced stock mixture, stir to combine. Spoon into plastic cling wrap lined loaf tin. Cover in plastic wrap, refridgerate for 6 hours or overnight ideally.
- Turn out onto cutting board, cut into slices & serve with quality mayonaise, crusty baguette and a tapenade.
Enjoy with a quality dry white wine and good friends.