Confit Pork Hocks with Faux Pumpkin Aligot

Ingredients

• 3 Salt-cured pork hocks (The transcript also mentions a pork shank.)
• 1 Leek
• 1 Onion
• 1 Shallot
• 4 L Water (Tap water; the transcript specifies 4 liters.)
• 1 Red kuri squash (Medium; cooked in cubes or pieces. The transcript specifies that the skin is kept and the large stem is removed.)
• 200 g Grated mozzarella
• Salt (To taste; for seasoning the cooking water and the purée.)
• Pepper (To taste.)

Steps

1. 1

   Place the pork hocks in a Dutch oven with the onion, shallot, and leek.

2. 2

   Pour in the water to cover the ingredients, then season with salt and pepper. Cover the Dutch oven and simmer over low heat for 1 h 30 min to 2 h; the transcript specifies approximately 2 hours.

3. 3

   While the pork hocks are cooking, cut the red kuri squash into pieces. Steam it for approximately 20 minutes, or cook the cubes in salted boiling water until tender.

4. 4

   Remove the large stem from the red kuri squash. Keep the skin, then blend the flesh into a purée and drain it thoroughly if it was cooked in water.

5. 5

   Season the red kuri squash purée with salt and pepper to taste.

6. 6

   When the pork hocks have finished simmering, preheat the oven to 200 °C. Transfer the pork hocks to an ovenproof dish and cook for 40 minutes.

7. 7

   Place the purée over very low heat. Add the grated mozzarella and stir vigorously until the cheese melts and becomes stretchy.

Notes

The description indicates 1 h 30 min to 2 h of simmering; the transcript specifies 2 h. Preparation time is estimated. The quantity of water (4 L) comes from the transcript, while the description simply asks for enough water to cover the pork hocks. The description does not explicitly specify when the dish is served with the purée.

Nutrition per serving

• main course
• Christmas
• budget-friendly
• pork
• French
• slow-cooked
• oven-baked