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Home > How-to guides > How to cook a smoked bacon hock

How to cook a smoked bacon hock

Kathy Paterson

Kathy Paterson

Bite

4/9/2017
How to cook a smoked bacon hock

I enjoyed a meal similar to this smoked bacon hock salad (pictured above) in rural France some years ago and more recently was reminded of it at a locavore lunch at Dough Bros Restaurant in Hamilton. A good vinaigrette is key. Peeled and very thinly sliced chiogga beetroot is great in this salad too. Raw beetroot is sweet and earthy and brightens a salad.

To cook a smoked bacon hock, as you don’t know how salty or smoky it is, I suggested soaking overnight in cold water. Cover and place in the fridge. The next day, place in a saucepan of water, bring up to the boil, then drain and rinse.

Return hock to the saucepan and cover with water. Add chopped onion, carrot and celery. Add a bay leaf and 2-3 sprigs thyme and cook very gently for about 3 hours until the meat is falling off the bone. Keep cooking liquor to make soup. 

http://www.bite.co.nz/kitchen-tips/how-to/3520/How-to-cook-a-smoked-bacon-hock/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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