Method

• 1.
  Soak trotters in cold water for 5 minutes, then place in a large stock pot packed tightly with the ham hocks, vegetables, spices and herbs. Add wine and enough cold water (about 1.8L) to cover 3cm above your ingredients. Place over high heat and bring to the boil, then reduce heat to low and simmer gently for 3 hours or until the ham hocks are almost falling off the bone and can be easily shredded. Skim off any impurities that rise to the surface. Set aside for 1 hour to cool.
• 2.
  Remove ham hocks from stock and shred the meat, discarding any skin, bone and sinew. Use a fine colander to strain the stock and set aside in a small pot. Discard remaining solids.
• 3.
  At this point, taste the stock. You are looking for a deep, rich and developed flavour. It should stick to your ribs! If it is too weak, reduce further, or if too rich, thin with a little water.
• 4.
  Cook the pearl barley according to packet instructions. (The barley is done when it is fluffy and still has a little chewiness).
• 5.
  Meanwhile, place the stock over medium heat and bring to a simmer. Add fennel and cook for 8-10 minutes until just softened.
• 6.
  Divide barley among bowls and top with shredded ham hock, fennel and a ladle of hot stock. Scatter with fennel fronds to serve.