Pressed Pork Hock with Parsley & Garlic Sauce

Ingredients

• 2 tbsp olive oil
• 1 raw pork hock
• To serve: chervil sprigs, coarsely chopped flat-leaf parsley, dill pickles, thinly peeled strips of lemon rind and lemon wedges
• Braising liquor
• 1 tbsp olive oil
• ½ onion, diced
• 2 garlic cloves, finely chopped
• 2 thyme sprigs
• 1 fresh bay leaf
• 300 ml dry white wine
• 1.2 litres chicken stock
• Parsley and young garlic sauce
• 1 egg, at room temperature
• 2 cups flat-leaf parsley, finely chopped (firmly packed)
• 1 cup chervil, finely chopped (firmly packed)
• 3 young garlic cloves (or 1 regular garlic clove), finely chopped
• 2 dill pickles, finely chopped
• 1 tsp finely grated lemon rind
• 150 ml olive oil
• 30 ml white wine vinegar
• 1 tsp caster sugar