I was talking with a friend and she told me that she had never cooked a Pork Hock before. I grew up eating this (back then I thought it was disgusting, but what did I know), and I just assumed everyone must have had this before. Boy was I wrong and boy are you missing out if you have not tried this before.
The hock is a very under utilized cut of meat. There are literally limitless possibilities with it. You have to roast it “low and slow” as the meat can be tough, but cooked right…Yummy, YUMMY, YUMM MMY!!!
This is the recipe I made up on the fly.
1 pork hock
6 slices of bacon chopped
3 cups water (about 1 inch of water in bottom of pot
1 large onion coarsely chopped
2 – 3 tsp crushed Garlic (I used lots, use less if you choose)
2 bay leaves
½ tsp dried rosemary
½ tsp dried sage
½ tsp dried thyme
½ tsp freshly cracked pepper
Roast in a dutch oven at 300°F uncovered for 2 hours
Mix and baste hock with juices then add
- 2 cups of mini carrots
- 2 lbs mini potatoes
Roast uncovered for another 2 hours (add water if necessary)
Remove vegetables and hock.
Take the meat off the bone (save the bone to make broth later), and strain the pan juices, skim off the fat and make gravy.
- Pan juices
- 1 cup water
- 1tbsp bisto (mixed in the water)
Bring to a boil until thickened.
I put the bones and skin in a pot and filled the pot with water then threw it back in the oven at 225°F overnight. In the morning I strained the broth, gave the bones and skin to my dogs and cats, and made some boston beans with the broth…but that is a post for another day.
My kids loved it…I guess they are not as fussy as I was as a child.