An indulgent dish perfect for a lazy Sunday lunch or a showstopping centerpiece at a dinner party. The golden pork is crunchy on the outside but soft and tender on the inside, while the caramelised onion in Tokaji Aszu sauce bring a mouth-watering complexity and depth of flavour that is impossible to resist.
Preparation time: 15 minutes
Cooking time: 90 minutes
For a simple and natural pairing, serve it with a glass of Tokajicum Winery's Tokaji Aszú 5 Puttonyos 2014 which went into the recipe. The floral, honeyed notes of the wine will perfectly complement the dish.
800g ham hock
2 onions, sliced
2 garlic cloves, crushed
3 tbsp acacia honey
1dl Tokaji Aszu
1kg Pembrokeshire new potatoes
Season the ham hock with sea salt and freshly cracked black pepper.
Place the ham hock on a baking tray, add half a cup of water and cover with foil. Bake at 200°C for 50 minutes, then remove the foil and bake until golden brown on the outside.
In a non-stick saucepan caramelise the hone. Then add the sliced onions and crushed garlic and slowly brown them.
Add the Aszu to the onions and cook together until the majority of the wine has evaporated, leaving you with the caramelised onions in a thick sauce.
Serve with baked new potatoes and a glass of Tokaji on the side