Pork Hock with Coffee

Pork Hock with Coffee

by chef João Pupo


  • 1 smoked hock
  • Water
  • Olive oil
  • Black pepper
  • 3 Torrié espresso coffees
  • 3 tbsp cream
  • 2 tbsp butter


Soak the pork hock over night. Boil it in plenty of water for around one and a half hours. Then brush with olive oil and roast at 150 °C for another one and a half hours.
Add the coffee, black pepper, butter and cream to one cup of the roasting juices. Simmer over a low heat. Serve the hock with the sauce and white rice.