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Smoked Ham Hock Cannelloni with Tangy Bechamel & Crispy Parmesan Pork Cracker

Smoked Ham Hock Cannelloni with Tangy Bechamel & Crispy Parmesan Pork Cracker

Chef Doreen Prei shared this recipes for Smoked Ham Hock Cannelloni, Tangy Bechamel sauce, and Crispy Parmesan Pork Cracker using Irvings Farm Fresh Berkshire pork when Get Cooking hosted Swine & Dine Edmonton on April 20, 2016.

Ingredients

Smoked ham hock (available from Irving's Farm Fresh) pulled
Pasta Dough
Tangy Bechamel Sauce
Grated Parmesan
Arugula

Pasta Dough
555 g 00 flour
pinch of salt
6 egg yolks
4 eggs
drop of olive oil

Pulled Smoked Pork Hock
2 smoked pork hocks
fennel trimmings
tomato trimmings
3 sticks of celery, cut in half
2 carrots, cut in half
handful of parsley stalks
sprig of thyme
salt and pepper
to finish, chopped fresh parsley

Tangy Bechamel Sauce
1 1/4 cup whole milk
1 bay leaf
small handful thyme sprigs
2 onion slices
3 tbsp unsalted butter
3 tbsp flour
sea salt and freshly ground black pepper

Melted tomatoes
3 ripe vine tomatoes
handful fresh basil leaves
olive oil
salt

Crispy Parmesan Pork Cracker
200g Parmesan cheese shredded
100 g ground pork
3 sprigs of green onions, chopped fine
1 tsp mustard
salt & pepper to taste
1 tsp finely chopped parsley

 

Preparation

Pasta Dough
On a clean surface make a large well with the flour
Add the eggs and olive oil in the centre
With a fork beat together the eggs and olive oil
Use the fork to slowly incorporate the flour into the egg yolks.
When the dough begins to thicken, use a pastry scraper then cut in the remaining flour.
Form a ball - it should be moist but not sticky
Clean your work surface. Knead dough until the surface springs back when pressed.
Let rest for 30 minutes to 1 hour, tightly wrapped with plastic wrap, then roll out to desired thickness and shape.

Pulled Smoked Pork Hock
Place the hocks and aromatics in a stock pot and fully cover with cold water.
Bring up to a boil and simmer until fork tender, approximately 3 hours.
Remove the hocks from the stock, retaining the stock for sauerkraut or to make soup.
Allow to cool enough to handle, then peel off and discard the skins and remove the meat.
Use your fingers to pull apart the meat.
Place half the in a blender and moisten with some of the cooking broth. Pulse to a puree.
Combine the pureed pork hock with the remaining pulled pork, adding some chopped fresh parsley.
Season to taste with salt and pepper.

Tangy Bechamel Sauce
Place the milk in a pan, together with the bay leaf, thyme sprigs and onion and heat until just boiling, then turn it off and set aside to infuse for 15 minutes before straining. Reheat.
Make a blonde roux with the butter and flour, cooking it until the flour is just cook out, about 3-5 minutes.
Gradually whisk in the hot milk. Cook until thickened.
Add the melted tomatoes. (See recipe below)
Season to taste with salt and pepper.

Melted tomatoes
Place the tomatoes in a pan with basil leaves and cover with olive oil.
Bring up to a very gentle simmer and cook for a few minutes until the tomatoes are melted and have released their juices.
Blitz in the the blender.
Season to taste with salt and pepper.

Crispy Parmesan Pork Cracker
Preheat your oven to 400F
Place the parmesan on a tray with parchment paper and bake until golden brown.
Meanwhile, combine the ground pork with the onions, mustard, parsley and salt and pepper.
Cool the parmesan for 10 minutes then spread the pork mixture on top and bake again fro 7 - 10 minutes.
Allow to cool and use as a garnish on the cannelloni.

Tags: Berkshire Pork | cannelloni | Doreen Prei | Get Cooking | Irvings Farm Fresh | smoked ham hock | Swine & Dine |