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Smoked ham hocks are a godsend as they’re cheap, delicious and wickedly versatile. I love to put them in a pot and let them bubble away for hours with aromatics until they’re flaky and tender. Here, I’ve put them to work in hotdog buns with a fresh slaw and topped them off with sharp mustard. I call these my Hock Dogs!
2 ham/bacon hocks, about 500-600 grams each
2 bay leaves
4 strips orange zest
1 brown onion, peeled and quartered
2 celery stalks
1 carrot, halved
2 cinnamon sticks
½ cup mayonnaise
1/3 cup plain yoghurt
1 tablespoon cider vinegar
2 tablespoons barbecue sauce
¼ large savoy cabbage, very finely sliced
2 large carrots, grated
2 celery stalks, grated
2 spring onions, finely sliced (green parts only)
handful mint leaves
handful coriander leaves plus extra for garnish
salt and pepper
8 hotdog buns, sliced open
Flaked ham hock: Place all the ingredients in a large pot and cover with water. Place the lid on, leaving a gap for steam to escape, and bring to the boil. Reduce the heat and simmer gently for 4 hours, topping up with boiling water if needed. When ready, the meat will be falling off the bone. Remove the hocks from the water and cool. Shred the meat off the bone, discarding the skin and fat, and set aside. (The ham hock can be prepared the day before and reheated when required.)
Coleslaw: Combine the mayonnaise, yoghurt, vinegar and barbecue sauce in a bowl with a pinch of salt and a good twist of pepper. Whisk and set aside.
Place the sliced cabbage in a large bowl with the carrot, celery and spring onions. Pour over the dressing and mix well. Roughly chop the mint and coriander leaves, then toss through.
To serve: Fill each hotdog bun with some coleslaw, then top with flaked ham hock and finish with a good squiggle of American mustard and garnish with coriander.