Crispy baked sous vide pork hock with 'baker's style' side dish
(0)
85 min
Pataky Péter
Preparation method
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.
Chef's 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.
Ingredients
Price per portion:HUF 1,397.54
INGREDIENTS
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Nutritional values
Energy value
3556.4 kJ850 kCal
195 min
