Fried Cauliflower with Ham Hock - ham hock

Method

• Place the ham hock in a deep pot and cover with cold water by 1 inch.
• Place over medium-high heat and boil for 2 to 2 1/2 hours, until the meat nearly falls off the bone.
• Remove the meat from what is now a delicious broth and transfer to a plate to cool.
• Reserve the broth for another use.
• When the meat has cooled enough to handle, shred the meat from the bone into bite-size pieces, removing and discarding any fat and tendon as you go.
• You should end up with about 1 1/2 cups of picked meat, depending on the size of the ham hock.
• Measure out 1 packed cup of meat and wrap in foil to keep warm.
• Reserve the rest for another dish.
• To prepare the cauliflower, trim the stalk.
• Break into small florets of even sizeno bigger than 1 1/2 inches long, with stems no thicker than a pencil.
• Heat the olive oil in a heavy, deep saucepan fitted with a frying thermometer.
• When the oil reaches 350F, shallow-fry the cauliflower in batches until golden brown, 4 to 6 minutes.
• Drain the fried cauliflower on paper towels and transfer to a warmed bowl.
• Work quickly so that the cauliflower stays hot.
• When all the cauliflower is fried, add the shredded ham hock, season with salt and pepper, and serve.