PORK HOCK WITH APPLE PUREE
Ingredients
2 pork hocks
1 leek
1 onion
3 garlic cloves
1 glass of white wine
Water
Salt
Oil
Pepper
For the puree:
75 g sugar
4 reinette apples
Water
Preparation
1. Put the pork hocks in a pressure cooker with water and salt and boil for 30 minutes.
2. Chop the onion, leek and garlic and put them in an oven dish. Place the pork hocks on top, add the white wine and pepper, and put in the oven at 200°C for 30 minutes.
3. For the puree, put the sugar in a saucepan; when it has coloured, add the apples in pieces, cover with water and cook for 30 minutes. Blend.
4. Serve the meat with the puree, onion and carrot.
