Recipes/Crisp Ham Hocks with Plum Chutney

Crisp Ham Hocks with Plum Chutney

This German dish of roasted pork knuckle, or ham hock, is especially popular in Bavaria. It's usually served with heaps of cabbage and potatoes or some sort of dumpling, which is nice and delicious, but this is a more 'crispy' approach, served on toasted sourdough with a pungent chutney to cut through the rich, fatty, salty meat. Otherwise, you can just use the meat to go with a lovely lentil salad instead.

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Some people have big epiphanies, but not me. I had two small ones though. The first was that I don’t like the taste of vegetable stock: use too much and there’s no return. This led to my second illuminating discovery, namely that Marmite makes great stock and, well, here we are. This risotto, contrary to what you might assume, is very gentle (the Marmite is a back note); the party is in the tomato and chilli butter, in which I’ve used my favourite crispy chilli oil to give the cherry tomatoes some fireworks.

Crisp Ham Hocks with Plum Chutney

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