Roasted Pork Hocks with Celeriac, Parsley Salad and Fresh Pineapple Relish




Pineapple Relish

  • 4 cups fresh ripe pineapple, small dice
  • 2 cups onion, fine dice
  • 1-2 red chillies, fine dice
  • 1 Tbsp garlic, fine dice
  • 2 Tbsp ginger, fine dice
  • 1/2 cup currants
  • pinch chilli flakes
  • 2 star anise
  • 1 cinnamon stick
  • 3/4 cup sugar
  • 3/4 cup cider vinegar
  • 1 tsp salt

Celeriac and Parsley Salad

  • 1.5 kg celeriac, peeled, cut into batons
  • cooking oil
  • sea salt and fresh black pepper
  • 1/4 cup lemon Juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • pinch sugar
  • 1 small red onion, thin sliced rings
  • 1/2 cup Italian parsley, picked leaves
  • inner yellow celery leaves
  • Roasted Pork Hocks
  • 6 x shoulder pork hocks
  • sea salt and fresh black pepper
  • cooking oil
  • celeriac and parsley salad
  • celeriac salad dressing
  • pineapple relish


Pork belly seems to be the fashionable cut to cook and serve these days. I do enjoy a well cooked belly, however for me the one cut from the pig that I cook regularly and rate above the aforementioned cut is the hocks.  The meat is lean and gelatinous, packed with flavour and has plenty of skin for crackling action. They look a treat when they come out of the oven and of course you get the added bonus of the bones to gnaw on. The celery root salad and pineapple relish compliments and cuts through the richness of hocks beautifully. They are a cut that needs the 'long and slow' action, best achieved in an oven or a barbecue with a hood.

Pineapple Relish

Place all ingredients in a heavy based saucepan and bring to the boil. Turn down the heat and cook for up to 1 hour, stirring occasionally, until most of the liquid has reduced. Remove from the heat, cool, then refrigerate until required.

Celeriac and Parsley Salad

Preheat oven to 180°C.

Take celeriac batons and place in a bowl. Toss with a little cooking oil and spread out in a roasting dish and place in the oven. Roast until golden and soft, approximately 1/2 hour. Once cooked, remove and cool.

For the dressing, pour the lemon juice, olive oil, mustard and sugar into a small bowl and whisk to combine. Season with sea salt and fresh black pepper. Put aside.

Once the celeriac is cold, add the sliced rings of red onion, parsley and celery leaves. Cover until required.

Roasted Pork Hocks

Preheat oven to 200°C or hooded BBQ to high heat. Take pork hocks and score skin with a sharp knife every 1/2cm or so (I always use a Stanley knife for scoring tough pork skin).

Rub liberal amounts of sea salt into scored hocks and season with a bit of black pepper. Place in a roasting dish with a splash of oil and 1 cup of water. Place in the oven or BBQ and cook for 20-30 minutes until the skin begins to bubble and crackle. Turn the heat down to about 140°C then continue to cook, for up to a couple of hours. The hocks are ready when the meat pulls away from the bone with little or no resistance.

*If the crackling hasn't done its thing, give them another blast at high heat for ten minutes or so until crisp and golden. Remove and let the hocks cool slightly.

To serve, dress the celeriac and parsley salad in a bowl, then divvy up on plates. Take a knife and cut/pull the crackled skin from the hocks, exposing the pork. Place the hocks on each plate. Chop up the crispiest crackling and place over the pork. Finish with a liberal spoonful of the pineapple relish. Serve now.