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Chef Alex Mok
Cache Bistro, Vancouver
> A cold-weather recipe to warm and fill you up.
For brine:
4 cups (1 L) water
60 g salt
60 g sugar
10 black peppercorns
10 pink peppercorns
2 star anise
2 bay leaves
3 cloves garlic, crushed
1 shallot, chopped
5 cloves
1 pork hock
Potatoes and Honey Glazed Carrots
3 russet potatoes, peeled and "turned" (quartered and cut into a football-like shape)
1 cup pork jus/broth
3 carrots, peeled and cut into 2" pieces
1 Tbsp (15 mL) honey
Salt and pepper, to taste
Prepare brine by mixing water, salt, sugar, peppercorns, star anise, bay leaves, garlic, shallot and cloves in a saucepan. Bring to a boil until sugar and salt have dissolved. Remove from heat and let cool. Soak pork hock in brine and refrigerate overnight for up to 3 nights, depending on how salty you want it.
Take the pork hock out from brine and score skin. Wrap with tin foil and roast in oven at 400°F for 3-4 hours.
While pork hock is cooking, in a deep pan, heat pork jus/broth. Add russet potatoes and cook until soft.
Boil a pot of water. Add carrots and cook until soft. Drain and toss with honey, salt and pepper.