It’s important to first cook the hock in water seasoned with salt, pepper, bay leaf and garlic until half tender, then roast for 35-40 minutes. The cooking juices can be used later to make a delicious soup.
Ingredients for 4 servings
- 1 pork hock
- 4 tbsp mustard
- 4 tbsp olive oil
- 2 cloves garlic
- 500 ml brown beer
- 1 tsp dried thyme
- 3 potatoes
- 4 carrots
- 2 onions
Preparation
Wash the cooked hock thoroughly and cut the skin in two spots around the bone.
Mix the mustard with 2 tbsp olive oil, crushed garlic, salt, pepper, thyme and 100 ml beer. Brush the hock with the mixture and place in a large roasting dish.
Heat the oven to 220 °C. Clean the vegetables, chop them into large pieces, season with salt, mix with oil and arrange around the hock. Roast in the oven for 20 minutes, then reduce the heat to 180 °C and roast for a further 1-1,5 hours, basting from time to time with the remaining beer.