Smoked pork hock, onions cooked in lardo, lemon myrtle and camomile

By Chef Jake Kelly

Chef Jake Kelly



Smoked hocks

  • 2 smoked hocks
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 2 onions brown, diced
  • 1 leek, finely sliced
  • ½ bunch thyme
  • 1 garlic clove, cut in half

Lemon myrtle glazed

  • 4 lemons
  • Lemon myrtle powder
  • 500ml reduced pork sauce

Onions cooked in lardo

  • 4 baby onions, peeled and cut in half
  • 80ml lardo fat

Chamomile cream

  • 500ml milk
  • 100g dried chamomile
  • 5g agar

To serve

  • Saltbush leaves, deep fried
  • Dried chamomile


  1. 1.
    for the smoked hocks; place all ingredients in a large pot filled with water. Bring to the boil, then turn heat down and simmer for 6 hours. Once the meat is falling off the bones, strain off the stock and carefully lift out the hocks trying not to break them up to much. Peel back the skin and carefully peel off the meat trying to keep it in chucks. Trim off any excess pieces and set aside ready to be glazed.
  2. 2.
    For the lemon myrtle; preheat the oven to 180°C. Wrap the lemons in foil and bake in the oven for up to one hour. Once cooked they should be nice and soft, juice all the liquid out of the lemons and place in a sauce pan. Reduce by half with the lemon myrtle then add your pork sauce.
  3. 3.
    For the onions; in a really hot fry pan place the onions flat surface down in the pan and roast until caramelised, slowly add the lardo fat, take off the heat. Put the frying pan in a nice warm spot and the natural heat in the onions and the pan will cook the onions through.
  4. 4.
    For the chamomile cream; place milk and chamomile in a pot over low heat and warm, remove from the heat and allow to infuse for 10 minutes and then strain. Pour liquid back into a pot with agar and bring to the boil. Pour into a plastic tray to set, once cold and set place in a thermo mixer and blitz until smooth.
  5. 5.
    To serve; place the glazed pork on the plate with an onion section, smear some chamomile cream to the side and garnish with the fried saltbush and dried chamomile.