Jambon Persille

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

Method:

1. 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.
2. Strain cooking liquid through a musin-lined seive.Reduce 400ml to 200ml in saucepan over med-high heat. Cool then add shallots, garlic & parsley.
3. 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.
4. 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.