Pork hock with apples and Marsala
Pork hock with apples and Marsala is a tasty recipe, the perfect second course for a winter Sunday lunch, and our Renetta apples are a winning combination.
Ingredients
- 6 Renetta
- 2 precooked pork hocks
- Laurel leaves
- rosemary
- thyme
- 250 ml of dry Marsala
- Extra virgin olive oil
- salt
- pepper
- 300 g of cleaned currants
- 85 g of sugar
- 4 tablespoons of white vinegar
- 1 clove and 4 pepper grains crushed together
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