Pork Hock with Coffee
by chef João Pupo
Ingredients
- 1 smoked hock
- Water
- Olive oil
- Black pepper
- 3 Torrié espresso coffees
- 3 tbsp cream
- 2 tbsp butter
Preparation
Soak the pork hock over night. Boil it in plenty of water for around one and a half hours. Then brush with olive oil and roast at 150 °C for another one and a half hours.
Add the coffee, black pepper, butter and cream to one cup of the roasting juices. Simmer over a low heat. Serve the hock with the sauce and white rice.