- Serves: 4
- Cook Time:
- Prep Time: 25 minutes plus overnight soaking
- Effort: medium
- 4 pork hocks
- 1 leek, well-trimmed
- 1 stick celery
- 1 carrot, peeled
- 200 ml cider, (ideally Weston's organic)
- 1 tbsp cider vinegar
- 2 tbsp muscovado sugar
- 2 tbsp Worcestershire sauce
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
For the Pease pudding:
- 400 g split peas, soaked overnight in water to cover
- 1 onion, finely chopped
- 75 g butter
- 2 eggs, beaten
- pinch of grated nutmeg
1. Preheat the oven to 150ºC/gas 2. Place the pork hocks, leek, celery and carrot in a casserole dish. Add enough water to cover and bring to the boil, skimming off any scum.
2. Cover the casserole dish and transfer to the oven to bake for 4 hours.
3. After the hocks have been in the oven for 1 hour 30 minutes, prepare the pease pudding.
4. Melt the butter in a large heavy-based saucepan and add the onion. Fry gently for 5 minutes until softened.
5. Add the drained peas and enough cold water to cover the peas. Simmer the peas for 2 hours until softened.
6. Drain the peas, season with salt and freshly ground pepper and nutmeg. Beat in the eggs.
7. Pour the pea mixture into a floured calico cloth and form into a ball. Tie the cloth around the pea mixture.
8. Bring a large pan of salted water to the boil and add the pease pudding. Poach gently for 1 hour and unwrap before serving.
9. Meanwhile once the hocks have baked for 4 hours, remove the hocks from the casserole dish and keep warm. Strain and reserve the cooking liquid, (discarding the vegetables) and de-grease the casserole dish.
10. Place the sugar, vinegar, Worcestershire sauce, allspice and ginger in the casserole dish and heat gently until the sugar has dissolved. Add the strained liquid and cider and cook briskly until reduced to 200ml.
11. Return the hocks to the casserole dish and cook for 12 minutes, turning frequently to ensure even glazing.
12. Serve the glazed hocks with the pease pudding and remaining cider gravy.
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