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Smoked Ham Hock, soft egg, fregola & truffle

Recipe by Nicky Riemer, Union Dining

The smokiness of the ham hock works perfectly with the earthiness of the Truffle.

  • To cook the ham hock:
  • 1 large smoked ham hocks
  • 1 carrot, peeled and rough chopped
  • 1 leek, split down the center, washed and rough chopped
  • 1 onion rough chopped
  • 1 fennel bulb rough chopped
  • 1l white wine
  • 2 bay leaves
  • 1 tbsp peppercorns
  • 3 cloves of garlic
  • ½ bunch of parsley stalks
  • 1 small truffle grated into the hock broth whilst cooking
  • Water to cover
  • To finish the dish:
  • Chunks of cooked hock meat warmed in braising juices
  • 1 cup of cooked fregola also warmed in braising juices
  • ½ cup of sour cream
  • 1 tbsp of Dijon mustard
  • 1 tbsp of red wine vinegar
  • 2 soft boiled eggs
  • ½ bunch flat leaf parsley rough chopped
  • ½ bunch of chives finely chopped
  • ½ cup of crisp fried shallots
  • 1 beautiful truffle shaved generously over the top
  1. To cook the Smoked Ham Hock: Combine all the ‘to cook ham hock’ ingredients’ in a large pot (do the water last and add enough to generously cover everything in the pot).
  2. Bring to the boil and simmer for 2.5 to 3 hours or until the meat is starting to fall off the bone
  3. Remove from the heat and leave to cool for 15 minutes, then gently lift out the pork hock and cool down on a tray
  4. Discard vegetables and keep some of the braising liquor for storing the pork hock pieces in.
  5. Whilst still slightly warm start to remove the skin and excess fat off the smoked ham hock and only keep the meat in large chunks
  6. Place the chunks in a shallow tray or plastic tub and cover with braising liquor, cool and store in the fridge.
  7. To finish the dish:Combine all of the above ingredients, except for the egg and crisp shallots, in a large bowl a gently mix.
  8. Then lay on a large platter and top with the broken open soft boiled eggs. Garnish with crisp shallots and shavings of truffle

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