Perfect roast pork hock - Eat Well Recipe - NZ Herald (2024)

FAQs

What is the best cooking method for hock? ›

Use braised, smoked, or raw ham hocks to make a delicious comforting dish with wonderfully tender meat and fantastic flavor. The key to phenomenal ham hocks is to crisp them up then let them braise in broth in the oven for a few hours. The result will be perfectly cooked ham hocks every time.

Instructions: Put vegetables, 1 teaspoon salt, 1 teaspoon peppercorns, and fresh hocks in a large pot or dutch oven. Add hot water to cover, bring to boil over high heat. Lower temperature to a simmer and cook until hocks are just tender - about 2 to 3 hours.

A hock is not fatty but can be made tender from all the collagen that breaks down during cooking. Best of all, the whole thing is covered in skin, and as I always say, the more skin, the better.

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Roast the pork hocks in the preheated oven for about 30 minutes to get a crispy exterior. Reduce the oven temperature to 325°F (165°C) and continue roasting for an additional 2-3 hours, or until the pork hocks are tender and the meat falls off the bone. Allow the pork hocks to rest for a few minutes before serving.

Hocks, which are basically the pig's ankle, just above the trotter, can be sold smoked or unsmoked (I prefer the latter). Either way, it is always best to soak them in cold water for a few hours, just in case they are excessively salty.

The hocks can be sold as fresh pork hocks, but they're generally referred to as ham hocks when they're cured with salt (similar to bacon) and smoked to create a deeply rich flavor. Ham hocks are sometimes confused with ham shanks, which are meatier and come a little higher on the leg towards the hip or shoulder.

Because this cut of meat is from the joint on the trotter, or foot of the pig, it is tough, with most of the ham hock comprised of skin, bone, fat, and collagen.

Use a fork to try to pull off a small piece. If the meat easily pulls away from the bone, the ham hocks are done. If they are still a bit tough, stuck to the bone, or not quite tender, place the meat back into the pot and continue to boil as needed. Remove the cooked ham hocks from the boiling water.

What do you do with pork hocks? ›

It's traditionally used in soups and stews and is cooked for 2-3 hours until tender. Our recipes include everything from the traditional pea and ham soups to the more unusual ham hock terrine.

meat in a ham hock that is very tasty, but there is also a lot of high quality fat, collagen and cartilage that melt away and add lip-smacking savoriness to your dish. Ham hocks are usually sold pre-cooked, and often smoked.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

Roast the ham hocks in the oven for 3 to 4 hours.

Leave the ham hocks to roast in the oven for about 3 to 4 hours, or until the internal temperature reaches 165 °F (74 °C).

In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours. Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts.

Put ham hocks in a large Dutch oven or stockpot and cover with water. Add the bay leaves, garlic, salt, and pepper, then cover and simmer for 2 hours.