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Honey Braised Pork Hock with Southern Corn and Potato Chowder

Honey Braised Pork Hock with Southern Corn and Potato Chowder

YIELD: Makes 4 servings

INGREDIENTS

For Pork Hock:

2 lb. - pork hock

4 T - Cajun seasoning

1 lb. - dark mire poix

1 cup - honey

2 cups - dark chicken stock

1 - cinnamon stick

For Corn Chowder:

8 oz. - Vidalia onion

8 oz. - heavy cream

16 oz. - chicken broth

1 T - rosemary

1 lb. - Yukon gold potato, diced

1 lb. - kernel corn

6 oz. - red bell pepper, chopped

1 oz. - pea tendrils, seasoned with ¼ teaspoon smoked paprika

DIRECTIONS

Score pork hocks and season with Cajun seasoning and salt, to taste. Place pork in braising pan with lid and add mire poix, then add 1/2 the amount of honey, chicken stock and cinnamon stick. Bring to a simmer and place in 350-degree oven for 3 hours.

In a medium pot, sweat onions until translucent. Add cream, chicken broth, rosemary and potatoes. Add 1/2 the amount of corn and red peppers. Cook until potatoes are soft.

Scoop out 1/2 of chowder mix and set aside, puree remaining chowder and then re-add reserved chowder. Add salt and chili flakes to taste.

Pull pork hock meat away from the bone and chop into fork friendly pieces. With remaining honey and 1 cup of pan stock, glaze pork pieces in a hot sauté pan. Add remaining peppers and corn to chowder and simmer for five minutes.

Ladle 6 oz of chowder into a large soup bowl, and top with ¼ oz seasoned pea tendrils and the honey glazed pork hock.