Ingredients:

For the Pork Hocks:

• 4 large Ontario pork hocks (one per person)
• 1 tablespoon of salt
• 1/2 tablespoon of peppercorns 
• 1 package of fresh cranberries
• 2 navel oranges, sliced
• 1/2 cup of dried apricots sliced
• 1 large carrot, peeled
• 1 large onion, peeled and quartered

For the Roasted Veg:

• 1 bulb of fennel, chopped
• 1 rib of celery, chopped
• 1 sweet onion, sliced thinly
• 1 butternut squash, peeled, deseeded and cut into cubes
• 2 cloves of garlic, peeled
• 1 large carrot, peeled and cut

For the Mash:

• 2 pound of Yukon Gold potatoes (peeled and boiled)
• 2 tablespoons of salted butter
• 1 cup of cream (1/2&1/2 or 18%)
• 2 large stocks of rosemary needles chopped finely
• Salt and pepper to taste

For the Glaze:

• 3 cups of fresh orange juice (no pulp)
• 1 cup of cold water
• 1 package of fresh cranberries
• 3 tablespoons of honey
• 1/2 cup of chopped dried apricots
• 1 tsp of salt

Cooking Instructions:

Making the Pork Hocks:

1. Gather your pork hock ingredients together and rinse the hocks.
2. Place hocks in a large dutch oven or stockpot. Cover hocks with water by several inches. Bring to a boil over high heat. Skim off any foam that rises to the top.
3. Add salt, vegetables and fruit (listed in the above “for the pork hocks” section). Bring back to boil.
4. Reduce heat to simmer. Cover and cook for 2-3 hours until the meat is almost falling off the bones.
5. Remove and transfer to a lightly oiled roasting pan.
6. Preheat oven to 375F

Make the Vegetables: (Prep this while the Hocks are simmering)

1. Cut all of your roasting vegetables
2. Mix together with 1 1/2 tbsp of olive oil
3. Season with salt and pepper.
4. Lay out vegetables on a parchment-lined baking tray

Make the Mash: (Prep ahead or while the hocks are simmering)

1. Boil potatoes until they are fork-tender (a fork can easily pierce it)
2. Mash the potatoes
3. Mix in salt and pepper, butter, cream, and rosemary
4. Can simply be reheated in the microwave when serving, if needed

Make the Glaze: (30 minutes before hocks are finished simmering)

1. Add orange juice, water, cranberries, dried apricots and salt to a pot
2. On medium heat, bring to a light boil
3. Reduce heat and simmer for 20 minutes until you have reduced the liquid by half
4. Strain reduced mixture into a pan and bring up to a simmer
5. Add honey and continue reducing until it begins to thicken
6. Remove from heat and let sit 5 minutes

To Finish:

1. When the hocks are almost falling off the bone and transferred to a roasting pan, brush glaze all over the pork hocks and put them into the oven at 375F
2. In the oven, also put in your tray of roasted vegetables.
3. Continue brushing with glaze every 7-10 minutes to add layers to the hocks until the vegetables are roasted (about 40 minutes)
4. The more you brush the hocks with the glaze the more they will caramelize and enrich the flavours
5. To serve - take a large serving tray and create a layer of your rosemary mashed potatoes, then top with your roasted veg, and then your glazed Pork Hocks.  Garnish with a few reserved cranberries, rosemary and fresh bay leaves
6. If any glaze remains, you can also serve a ramekin of this at the table as well if guests want extra sauce - and enjoy!!

This tasty pork hock recipe is courtesy of Chef Jason Waschkowski from Oakville, ON.