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Italian-Style Roast Pork Hock

A terrific Italian meat appetizer that's just right for a celebration.

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Pork leg In Italian
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 % 11 g
Fats 35 % 7 g
Carbohydrates 10 % 2 g
120 kcal
GI: 0 / 0 / 100
  • A wonderful meat appetizer — the kind you'll happily open more than one bottle of Chianti to go with. Grazie, Italy, for this gem of a recipe! It starts with a brine of white sugar, salt, and hot water: stir it together thoroughly, then let it cool. Wash the pork hock and submerge it in the cooled brine, where it needs to rest for the next 72 hours. After that, rinse the hock again and pat it completely dry. Trim off the top layer of skin, wrap the meat in foil, and set it in an oven preheated to 300°F (150°C). Roast for 2.5 to 3 hours. While it cooks, make the mixture for a tasty crust: combine the sugar, mustard, egg, and breadcrumbs, stir well, and spread it thickly over the roasted hock. Return the meat to the oven for a few more minutes to set the crust. Pork hock is best served cooled and thinly sliced, with pickles and mustard alongside. Now all that's left is to pour the wine.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Pork leg - 234  kcal/100g

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