Roasted pork hock with apple & potato puree

Crispy, sticky and delicious!

Serves 4-6


2-3 fresh New Zealand pork hocks

2 tablespoons cooking oil

2 teaspoons sea salt

1 cup water

2 onions, peeled and quartered

1 large granny smith apple, peeled, cored and quartered

2 small potatoes, peeled and chopped into bite-sized pieces

1 teaspoon green peppercorns or dried kawakawa flakes


1 Heat oven to 220°C.

2 Pat skin of each hock dry, score the skin with a sharp knife and rub all over with oil and salt.

3 Arrange upright in an oven dish, pour water in and cook for 30 minutes or until skin is bubbled and crispy. Rotate if you need to.

4 Replenish water if needed, then cover with foil, reduce oven temperature to 180°C and cook for 1.5 hours, removing the foil and adding the onions to the tray for the final 20 minutes. The pork is cooked when it can be easily teased from the bone. To crisp the skin again just before serving, cook under a hot grill for 5-10 minutes – watch it carefully so it doesn’t burn.

5 While hocks cook, simmer apples and potatoes in a pot until both are tender. Drain, add peppercorns or kawakawa, and puree until smooth. Add salt to taste. Keep warm.

6 Serve pork hocks with warm puree and a salad.

Nici’s note

Ask your local butcher for pork hocks. One pork hock will do for every 2-3 people.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
Insert Content Template or Symbol