Recipe: Appetizing Rice and Ham Hock

Rice and Ham Hock. Double Cut Pork Chop With Fresh Shell Beans, Ham Hock, and Chow Chow Pork Foodservice. Cover and bring to a boil over high heat. Remove ham hocks from pan and set aside.

A simple one pot meal combining Lima Beans and Rice seasoned with ham hock. Can be made with dry, fresh, or frozen beans. Add the ham hock and beans. You can have Rice and Ham Hock using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rice and Ham Hock

1. You need 1 of unsalted ham hock, skin removed and cut into pieces.
2. You need 1 bunch of parsley, chopped.
3. You need 150 g of rice.
4. Prepare to taste of Black pepper.
5. It's 1/2 tsp of sugar.
6. You need 1 of large onion, diced.
7. It's 2 tbsp of olive oil.

Ham bone + rice + water = Ham Congee, aka Chinese Ham Bone Rice Soup. This is my favourite ham bone recipe - slow cooked until the rice breaks down, the meat is falling off the bone, and the broth is beautifully flavoured. Most often, though, they're cooked slowly with soups, vegetables, or sauces. Rinse and sort beans, soak overnight in a large pot of water.

Rice and Ham Hock step by step

1. I cooked the ham hock the night before in some salted water for about 2-3 hours in high/medium heat. I allowed it to completely cool before transferring to the fridge for storage until needed..
2. Next I removed the skin and threw it away and then cut the meat into bitesize chunks, I removed all the meat from the bone and set it all aside including bones. I also reserved the water I it cooked in and brought it to boiling point so I can add some of the hot liquid to the rice at a later stage..
3. Heat the olive oil and add the onion. Fry for 2-3 minutes. Add the cooked Ham hock and bones. Fry for a further 4-5 minutes stirring occasionally making sure it doesn't stick to the bottom. Add a small ladle of the reserved water if it starts to stick to the bottom..
4. Next add the beans, sugar and pepper and stir well..
5. Add the rice, parsley and 3-4 ladles of the reserved water and another 2-3 ladles of normal water..
6. Simmer uncovered for 20-25 minutes or until the rice is fully cooked through. Stir occasionally and add more reserved water as needed if the rice starts to dry out too much without being cooked fully. Remove bones and serve..

Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend. In a skillet, heat the bacon fat over medium-high heat. Add the ham shank to the pot and pour in chicken stock. Season with black pepper and a pinch of salt. Bring to a low boil, cover and place in the oven.