- Pork hock with apples and Marsala
- STEP 1
- STEP 2
- STEP 3
- STEP 4
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
+
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
Modern since the 1800s
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
+
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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