Ham Hock & Winter Greens in Ginger Broth with Pineapple Vinegar
I always keep a bag of shredded ham hock in the freezer, it lasts forever and makes a quick, nourishing broth. In winter I struggle to stay full, so this is a go-to: protein-rich, green, and grounding. Ginger works as your immune system’s best mate, broth feeds your body from the inside out, and that final spray of pineapple vinegar wakes everything up. Sweet, salty, sour, and warm, it’s like a hug in a bowl.
Ingredients
• 300g cooked ham hock, shredded
• 1 bunch cavolo nero or kale, roughly chopped
• 600ml light chicken stock or bone broth
• 1 thumb of ginger, sliced into thin strips
• 1 garlic clove, sliced (optional)
• Few sprays of maple smoked pineapple vinegar
• Freshly cracked black pepper
Method
Warm the stock with ginger and garlic until fragrant. Add the cavolo nero and simmer until just tender. Drop in the ham hock and warm through gently. Finish with pineapple vinegar, lime zest, and cracked pepper. Serve steaming hot.
Chef Notes
You can take this bowl anywhere. Swap ham hock for shredded roast chicken or smoked tofu if you’re running light on meat. Add a spoonful of cooked rice or barley to make it more of a meal. If you’ve got miso paste, stir a teaspoon in at the end for umami depth.
A few drops of sesame oil or a dash of soy brings warmth and richness. If you want spice, throw in a couple of slices of fresh chilli or a pinch of white pepper.
In summer, trade the cavolo nero for bok choy or spinach and serve it lighter. In winter, go deeper with smoked bacon bones or even leftover roast pork bones simmered for a few hour
Maple Smoked Pineapple Vinegar
£15.99
Made with freshly pressed pineapple juice, 100% pure maple syrup and organic British apple cider vinegar made from pressed apples and aged with the Mother for depth and balance. Smoked gently over maple wood chips for 10 hours, the vinegar is then pasteurised for freshness and stability. This is flavour, and most importantly it has earned its place on your kitchen counter. The colour band at the bottom is a small nod to synaesthesia, when flavour is a colour, and it is our way of showing the taste before you even open the bottle. Each bottle comes with a spray attachment for spritzing meat on the BBQ or in the oven, seasoning salads with control rather than drowning them, or adding smoky, fragrant flourishes to cocktails..
INGREDIENTS
Fresh Pineapple Juice (60%), Organic Apple Cider Vinegar (30%), 100% Maple Syrup (9%), Sea Salt.