Description
METHOD: Preheat the oven to 230-240 Celsius degrees (Gas mark 5-6). After taking out the ham hock from the vacuum bag use paper towels to wipe it or you can rinse it under the tap. Put it on a baking sheet lined with parchment paper and roast in the preheated oven for 20 minutes or until the crust turns brown. While the ham hock is roasting you have time to heat the garnish thoroughly over medium heat. Just add 1-2 tbsp of duck fat to a pan or a cooking pot and heat it.
GARNISH BACKUP PLAN Microwave: Cover the garnish and heat thoroughly for 5-6 minutes stirring 1-2 times.
INGREDIENTS: pork ham hock, lardoons, pearl onion, caramelized onion, garlic, salt, black pepper, homemade French fries Pickled vegetables: marinated red onion and Hungarian “csalamádé” (red onion, cabbage, carrot, cucumber, pearl onion, water, salt, sugar, vinegar, citric acid, caraway seeds, coriander seeds, bay leaves).
CALORIE INTAKE
(CALORIES PER 100 G)
Energy
(kJ)
1207
Energy (kcal)
288,3
Fat
(g)
25
Saturated fat (g)
25
Carbs
(g)
6
Sugar
(g)
0,51
Protein (g)
8,3
Salt
(g)
0,47
Fibre
(g)
0,67
