Crispy baked sous vide pork hock with 'baker's style' side dish

Name: Crispy baked sous vide pork hock with 'baker's style' side dish
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 2 pcs sous vide pork hock; 1 kg potato, peeled, cooked in salted water; 5 cloves garlic; 10 dkg duck or goose fat; Fresh chives; Fresh parsley; Salt; Pepper; 40 dkg mixed pickles; 30 dkg red onion; 1 liter oil for frying; 5 dkg wheat flour; Csalamádé; Mustard; Pork hock

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

2 pcs sous vide pork hock
1 kg potato, peeled, cooked in salted water
5 cloves garlic
10 dkg duck or goose fat
Fresh chives
Fresh parsley
Salt
Pepper
40 dkg mixed pickles
30 dkg red onion
1 liter oil for frying
5 dkg wheat flour

IF YOU'D PREPARE IT DIFFERENTLY

Csalamádé
Mustard
Pork hock

PREPARATION

1
Place the pork hocks, still in their bags, into warm water for half an hour to melt the jelly on the hocks.
2
Slice the onion into thin rings and toss them in flour, then fry until crispy in hot oil. Remove and drain on paper towels.
3
Sauté the fresh herbs in goose fat and toss in the cooked potatoes.
4
Place the pork hocks in an oven preheated to 200 degrees Celsius with convection, and bake until the skin is golden and crispy.
5
Serve with the herb potatoes, crispy onions, and pickles.

Tip

Also excellent with homemade Csalamádé. You can also bake the potatoes under the pork hock if you like. Boil the sauce from the bag with a spoonful of mustard and serve as a sauce with the pork hock.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!