Name: Pork hock croque-monsieur
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4
Ingredients: 2 smoked pork hocks (about 800gm each); 2 litres (8 cups) chicken stock; 300 ml dry white wine; 2 each onions, celery stalks and carrots, chopped; 8 thyme sprigs; 2 garlic cloves; 8 thick slices sourdough bread; 150 gm Gruyère, finely grated; Dijon béchamel; 60 gm butter, diced; 60 gm plain flour; 400 ml milk, warmed; 100 gm Dijon mustard; ½ tsp finely grated nutmeg; Watercress salad; 2 cups (loosely packed) watercress; 8 cornichons, halved; 3 golden shallots, thinly sliced on a mandolin; Juice of 2 lemons; 2 tbsp olive oil

Pork hock croque-monsieur

Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.

Serves 4

Prep

15M

Cook

2H 30M

Total

2H 45M

Ingredients

2 smoked pork hocks (about 800gm each)

2 litres (8 cups) chicken stock

300 ml dry white wine

2 each onions, celery stalks and carrots, chopped

8 thyme sprigs

2 garlic cloves

8 thick slices sourdough bread

150 gm Gruyère, finely grated

Dijon béchamel

60 gm butter, diced

60 gm plain flour

400 ml milk, warmed

100 gm Dijon mustard

½ tsp finely grated nutmeg

Watercress salad

2 cups (loosely packed) watercress

8 cornichons, halved

3 golden shallots, thinly sliced on a mandolin

Juice of 2 lemons

2 tbsp olive oil

Method

Main

1.Rinse hocks, place in a large saucepan with stock, wine, vegetables, thyme and garlic and bring to the boil. Reduce heat to low and simmer uncovered until meat easily comes away from the bone (1½-2 hours). Set hocks aside to cool. Strain liquid into a saucepan and boil until reduced by two-thirds (10-15 minutes). Shred meat, add to reduced stock, season to taste and refrigerate.

2.Meanwhile, for Dijon béchamel, melt butter in a saucepan over medium heat, then gradually add flour, stirring until smooth (3-4 minutes). Gradually whisk in warmed milk and stir continuously until thickened (4-5 minutes). Remove from heat and stir in mustard and nutmeg.

3.Preheat oven to 180C and line an oven tray with baking paper. Generously spread half the bread slices with béchamel, top with pork mixture and sandwich with remaining bread. Scatter generously with Gruyère and season to taste. Place on prepared tray and bake until cheese melts (8-10 minutes), then finish under a hot grill for a golden-brown top (3-5 minutes).

4.For watercress salad, toss ingredients together in a bowl and serve with croque-monsieurs.

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Styling by Jerrie-Joy Redman-Lloyd

Styling by Aimee Jones