Braised Hock with Fennel Three Ways
Cookbook
Page 80
Cuisine: French
Course: Soups and Stews
Reviews
1 reviews,
average rating 4.0 / 5
★
★
★
★
★
1 found this helpful
Sign in to mark helpful
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.