Pulled Bacon Hock, Roasted Slaw, Pea & Parmesan Gravy With Oat & Barley Bannock - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 bacon hocks (approx. 650g each)
• 4 large carrots, thickly sliced
• 1 onion, quartered
• 2 sticks celery, thickly sliced
• 1 small bunch parsley, stalks and leaves
• 2 bay leaves
• 3 sprigs thyme
• 1 teaspoon black peppercorns
• 1 litre dry apple cider or 500ml apple juice
• ½ white cabbage
• olive oil, to drizzle
• 4 cups frozen peas, thawed
• 100g parmesan, grated
• 1 clove garlic, sliced
• ½ cup mint leaves
• oat & barley bannock, to serve ( see recipe )
• lemon wedges and aioli, to serve