Pork Comforting Main

Ham hock and pork belly pie

Name: Ham hock and pork belly pie
Yield: 6
Ingredients: 1 smoked ham hock (about 1.2kg); 300ml tomato passata (sugo); 1 large onion, very finely chopped; 2 garlic cloves, crushed; 1 thyme sprig, plus extra to serve; 1 rosemary sprig, leaves picked; 1 bay leaf; 500g pork belly, skin removed, cut into 2cm pieces; 2 cups (500ml) chicken stock; 2 chipotle chillies in adobo sauce; 50g demerara sugar; 1 tbs smoked paprika (pimenton); 2 tbs bacon jam (from gourmet food shops); 2 x 400g cans cannellini beans, drained 1kg potatoes, peeled, cut into 2cm pieces; 40g unsalted butter; 2 tbs milk; 100g cheddar, grated

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jun 19, 2016

This cheesy, savoury spud pie is the perfect comfort food recipe the whole family will enjoy.

1 smoked ham hock (about 1.2kg)
300ml tomato passata (sugo)
1 large onion, very finely chopped
2 garlic cloves, crushed
1 thyme sprig, plus extra to serve
1 rosemary sprig, leaves picked
1 bay leaf
500g pork belly, skin removed, cut into 2cm pieces
2 cups (500ml) chicken stock
2 chipotle chillies in adobo sauce
50g demerara sugar
1 tbs smoked paprika (pimenton)
2 tbs bacon jam (from gourmet food shops)
2 x 400g cans cannellini beans, drained 1kg potatoes, peeled, cut into 2cm pieces
40g unsalted butter
2 tbs milk
100g cheddar, grated

Method

1.

Place ham hock in a large bowl of cold water. Cover and chill overnight to soak. The next day, preheat oven to 160°C.
2.

Drain ham. Place all ingredients, except beans, potatoes, butter, milk and cheese, in a casserole dish. Season with pepper.
3.

Cover and bake for 3-3 1/2 hours until meat is falling away from bone. Set aside to cool.
4.

Remove and discard chillies and shred meat from ham hock. Discard bone. Skim excess fat from casserole, then return ham to casserole.
5.

To make the topping, place potato in a large saucepan of cold salted water over medium heat. Bring to the boil, then cook for 15 minutes or until tender. Drain and mash with a potato masher or ricer. Add the butter and milk, then season and stir through cheese.
6.

Preheat oven to 180°C. Spoon the ham filling into a 30cm x 20cm pie dish and top with mash. Bake for 25 minutes or until hot and topping is golden (if the filling has been chilled, cook for 45 minutes or until hot and golden).
7.

Serve pie warm topped with extra thyme sprigs.