Slow Cooked Spanish Style Bacon Hock
Here’s an easy and delicious slow cooked bacon hock done in a Spanish style. Use it for some wraps or in a simple pasta dish. Best thing is you can do this the day before and keep it for later, for an easy party meal.
what you need
- 2 Three Aussie Farmers Bacon Hock
- 1 brown onion, quartered
- 4 Tbsp. ground cumin
- 2 Tbsp. ground coriander
- 2 Tbsp. smoked paprika
- 8 garlic cloves, lightly crushed
- 300ml passata
- 2 cup chicken stock
- 100g sultanas
- ½ tsp. salt
- 1 lime, juiced
- 1 Tbsp. cornflour
- 1 Tbsp. water
how to make it
- Place all the ingredients except the cornflour and water into a slow cooker on high for 7 hrs. Make sure there’s enough chicken stock to cover most of the hock. You may need to add in more chicken stock.
- After 7 hrs, mix the cornflour and water together until smooth. Pour it into the slow cooker and stir through to thicken up the sauce.
- Remove the hock from the slow cook and start to shred it with 2 forks. Pour the sauce over the top of the hock meat.
- Serve and enjoy!
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.
