Serves 4Preparation Time: 10 minutes

Cooking Time: 2hrs 30 minutes


2kg pork hocks

1 onion

1 carrot, cut into pieces

1 stalk celery

1 tomato, seeded and finely chopped

1 bouquet garni

6 cups beef broth

salt and peper to taste

1/2 cup of plain flour

8 potatoes

1 tbsp chopped fresh parsley


Place hocks in a large pot, blanch for 2 to 3 minutes and drain. In a large pan brown hocks with onion, carrot, celery, tomato and bouquet garni. Add beef broth, season with slat and pepper and add tomato paste. Cook over medium heat for 2 hours. Remove skin and part of fat from hocks, leaving meat attached to the bone. Gradually add small amount of broth to flour until mixture has a smooth consistency. Thicken cooking liquid with flour mixture. Peel potatoes, cut in half and cook in the cooking liquid for 20-30 minutes over medium heat. Place hocks on plates and surround with potatoes. Serve with cooking liquid and fresh parsley.