Braised Hock with Fennel Three Ways

Page 80

Cuisine: French | Course Type: Soups and Stews

(1 review)

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Recipe Review

A tasty and fairly simple way to do a less-common cut of pork. I didn't have a fennel bulb or pastis/Pernod, so this wasn't quite as licorice flavoured as the recipe should be, nevertheless the end result was a nicely braised piece of meat, falling off the bone, with a tasty sauce.

Like many similar recipes, it improves overnight - the leftovers were excellent with pasta and with rice over the two days after we made this.

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