Ingredients :

4 people


• 2 Kgs Pork Hocks
  
• 2 star anise
  
• 800 grms Turnips (julienne strips)
  
• 3 cardamom pods
  
• 4 onions (sliced)
  
• 1 bouquet garni
  
• 1 carrot (diced)
  
• 8 juniper berries
  
• 3 cloves of garlic (crushed)
  
• chicken stock
  
• 1 ltr dry cider
• 2 knobs of butter
  
• Splash of white wine
  
• Oil for frying
  
• 2 Bay leaves

Method :

Blanche the hocks in boiling water for 10 minutes.

Heat butter and oil in an oven-proof casserole and brown the ham hocks.

Add the diced carrot and one sliced onion: cloves of garlic, bouquet garni,
Star anise, cardamom and cider – season and cover.

Put casserole in the oven at 150 degrees celsius for 2 and half to 3 hours.

Brown the turpnips and remaining onions in oil and butter in a frying pan for
minutes.  Sprinkle with the white wine, cover with boiling chicken stock,
add the bay leaves and juniper berries, cover and cook a further 10 minutes.

When the hocks are cooked – serve immediately with the hot turnip mix.