Bones: Recipes, History, and Lore
Braised Hock with Fennel Three Ways
Page 80
Cuisine: French | Course Type: Soups and Stews
(1 review)
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andrew from Vancouver Island, BC
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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