Here's a recipe for an indulgent, fatty dish of ham hocks or split trotters. It's cheap and tasty, but because of the fat content likely something that one won't have more than a few times a years.
Ham hocks (or Trotters) and cabbage
• 2 tablespoons Dijon or whole grain mustard
• 1 teaspoon white or red wine vinegar
• 6 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 4 bone-in ham hocks or split trotters
• 1 onion, roughly chopped
• 2 stalks celery, roughly chopped
• 1 large carrot, roughly chopped
• 1 small bunch parsley
• 2 bay leaves
• 1 pound cabbage, finely sliced (about 1/2 large head), (Savoy, white or green)
• 1 tablespoon balsamic vinegar
1. Combine mustard and vinegar in a small sealable container. Add 1/2 cup olive oil. Seal container and shake vigorously to emulsify. Season to taste with salt and pepper then set aside.
2.Add ham hocks, onion, celery, carrot, parsley, and bay leaves to a large saucepan. Cover with water by 2 inches. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until hocks or trotters are completely tender, 21/2- 3 hours (trotters take less time than hocks). Remove from heat and set aside.
3. Heat remaining 2 tablespoons olive oil in a 12-inch straight-sided sauté pan over medium-high heat until shimmering. Add the chopped cabbage and cook, stirring frequently, until cabbage softens, about 10 minutes. Season to taste with salt and pepper. Add balsamic vinegar and continue to cook, stirring frequently, until the cabbage is beginning to brown, about 10 minutes longer. Preheat oven to 425
4. Transfer cabbage to a broiler-proof casserole dish. Transfer hocks to cabbage, discarding vegetables and bay leaves (save broth for another use). Nestle the pork in the cabbage, using the cabbage to cover exposed flesh but leaving skin exposed. Season with salt and pepper. Put in oven and bake for about 10 minutes, then finish under broiler until the skin is browned, 8 to 10 minutes. Hocks will need to be turned over and broiled again on the other side until the skin is brown and crispy.
5. Serve immediately with cabbage and mustard vinaigrette on the side. Crispy potatoes or bread make good accompaniments.
Tofi!
