Rice and Ham Hock

Introduce

Chef :

Andrea

Rice and Ham Hock

Easy comfort food

Ingredient

unsalted ham hock, skin removed and cut into pieces

1 bunch

Cooking instructions

* Step 1

I cooked the ham hock the night before in some salted water for about 2-3 hours in high/medium heat. I allowed it to completely cool before transferring to the fridge for storage until needed.

* Step 2

Next I removed the skin and threw it away and then cut the meat into bitesize chunks, I removed all the meat from the bone and set it all aside including bones. I also reserved the water I it cooked in and brought it to boiling point so I can add some of the hot liquid to the rice at a later stage.

* Step 3

Heat the olive oil and add the onion. Fry for 2-3 minutes. Add the cooked Ham hock and bones. Fry for a further 4-5 minutes stirring occasionally making sure it doesn't stick to the bottom. Add a small ladle of the reserved water if it starts to stick to the bottom.

* Step 4

Next add the beans, sugar and pepper and stir well.

* Step 5

Add the rice, parsley and 3-4 ladles of the reserved water and another 2-3 ladles of normal water.

* Step 6

Simmer uncovered for 20-25 minutes or until the rice is fully cooked through. Stir occasionally and add more reserved water as needed if the rice starts to dry out too much without being cooked fully. Remove bones and serve.