Pork Hough.

Ahleckz · 8 Jul 2011 at 12:19

I've always seen this, but never actually bought it. I did buy it last night though.
What should I do with it? I understand it needs a long, low temperature cook otherwise it just goes horrible.
It's dirt cheap, so not expecting anything amazing but would like to make something nice.

Ahleckz · 8 Jul 2011 at 12:35

The packet says - Smoked Pork Hough. I'm thinking the best option would be a casserole, but just wondering if anyone else knows of a good use.

Ahleckz · 8 Jul 2011 at 12:45

Jonny comes through, yet again!
I've been wanting to give your curing a go recently so this seems like a good opportunity to give it a whirl. I was even considering making ham with it but I fancy a Sunday dinner out of it so probably going to follow your idea above but will await other responses.

Ahleckz · 12 Jul 2011 at 14:39

In the end, I salted and scored the meat, pushing garlic into the cuts and put it into the oven at the hottest temperature that it would go to for 25 minutes, then turned it down to about 140c and let it cook for approx 2 hours.
It was pretty good, though quite salty. I either shouldn't have added the extra salt or washed and dried it off before putting it in the oven.
I'd recommend buying it, as it's a fair bit cheaper than your more common cuts of pork but just as tasty.
The one problem though was my roasties weren't as good as they usually are because of the temperature of my oven. I need a split oven ASP!