November 18, 2013

Pork Hock in Cola

Pork Hock in Cola recipes My name is Roz but lots call me Rosie. Welcome to Rosies Home Kitchen. I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home Half Acre Farm. It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food. My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks. My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.Seems like Cola has many uses, but I never thought you could cook with it.

As much as I would love to claim ownership of this recipe a search on Google shows there are plenty of people who have beat me to it, I just adapted it to use what I had to hand;

Stage 1;

1 pork hock (Jarret)
2ltr cola
Mixed spice
2 roughly chopped onions
Black Pepper

Put all of the above in your slow cooker, the meat needs to be covered so don’t use all the cola if not needed.

Put your slow cooker on High and cook for 3 hrs

In a covered pan on the stove 3hrs

In the oven at 180c for 4hrs.

After cooking, throw away the liquid.

Pork Hock in Cola recipes My name is Roz but lots call me Rosie. Welcome to Rosies Home Kitchen. I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home Half Acre Farm. It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food. My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks. My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.Stage 2;

4 Tablespoons of honey
2 tables Golden sugar
1 tablespoons of Balsamic vinegar
Mix to a paste

Criss cross the pork and spread the honey mix over the top.

Then put in the oven at 200c till the pork is golden brown.

Allow to rest, then remove the meat from the bone, eat hot or cold.

Delicious with Rosies Pepper and chili jam.

.
Enjoy with a dry Rhone Rosé

Rosie

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