Three Little Pigs: Roast Pork Loin in Local Proscuitto with Ham Hock Stew
1 Place the ham hock, stock and 1L water in a medium saucepan and set over a moderate heat. Simmer with the lid on for 2 hours, until the meat is very
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Cooking tools:
- Fine-mesh sieve
- Butcher's twine
- Carving knife
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Wooden spoon
- Serving platter
- Plate
Ingredients
- 1 ham hock
- 2L chicken stock
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 1 leek, finely diced
- 6 cloves garlic, sliced
- 100g unsalted butter
- ½ cup small green lentils
- sea salt flakes and freshly-ground black pepper
- 1 bunch parsley, very finely chopped
- 1 tsp tarragon vinegar
- 1 Tbsp plain flour
- 2 x 350g pork loins
- ½ bunch sage leaves
- 12 thin slices prosciutto
- 2 Tbsp extra virgin olive oil
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