Recipes

Pork hock with apples and Marsala

Ingredients

6 Renetta
2 precooked pork hocks
Laurel leaves
rosemary
thyme
250 ml of dry Marsala
Extra virgin olive oil
Currant sauce:
salt
pepper
300 g of cleaned currants
85 g of sugar
4 tablespoons of white vinegar
1 clove and 4 pepper grains crushed together
Preparation
20 minutes
+
30 for baking
Servings
4
Difficulty
Easy

Pork hock with apples and Marsala is a tasty recipe, the perfect second course for a winter Sunday lunch, and our Renetta apples are a winning combination.


Renetta Melinda

The taste of wellness

Required

6

Renetta apple is the queen of baking. This slightly tart apple with a compact pulp becomes juicy during baking.


Ingredients

6 Renetta
2 precooked pork hocks
Laurel leaves
rosemary
thyme
250 ml of dry Marsala
Extra virgin olive oil
Currant sauce:
salt
pepper
300 g of cleaned currants
85 g of sugar
4 tablespoons of white vinegar
1 clove and 4 pepper grains crushed together
Preparation
20 minutes
+
30 for baking
Servings
4
Difficulty
Easy

STEP 1

Currant sauce: in a non-stick pan lay the currants, the sugar, the vinegar and the crushed spices, and cook for 15 minutes.

STEP 2

Peel, core and cut in large slices the apples. 

STEP 3

Lay the pork hocks in a casserole, together with the laurel leaves, the rosemary, the thyme and some oil, add the Marsala wine and let evaporate. Season with salt and pepper. 

STEP 4

Add the apples, turn over the meat and bake at 200° C for 30/35 minutes.

When half cooked, take out of the oven and baste with its cooking juices. 

When done, serve as second course with the currant sauce.

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All the goodness contained in Melinda apples can be easily available at any moment of the day. Try them at home and outdoors, in bars, sticks, juices, mousses and lot more. Purchase online the authentic Melinda goodness!

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