Pork Hocks 101

Discussion in 'Chez Dawgs' started by goldtopper, Nov 20, 2018.

  1. goldtopper

    goldtopper Dirt Squirrel VIP Gold

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    Well it's that time of year when my German and Polish ancestry demand some acknowledgement.
    Pork hocks are big in the old countries and have developed a good following here.
    Here’s how I do it.
    These come out with a crispy skin and fall-apart tender meat inside.
    Try them, they’re easy to do delicious and inexpensive.
    First, these are the hocks. They come on various sizes from 7 or eight ounces to two pounds- just depends how far up the the leg they are cut. Mine shown here are about 9-10 ounces.

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    I cut around the skin- all the way around, just deep enough to get through without hitting the meat. During cooking, this will allow the skin to separate into thin strips of crispy deliciousness. It’s also a way to get the seasoning into the meat.

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    I use a spice (coffee) grinder to do the seasonings- equal parts caraway seeds and black pepper. Then add kosher salt after grinding. For this many hocks I used 2 T each peppercorns and caraway seeds, plus 2 T salt.
    Brush the hocks with oil and thoroughly rub that seasoning in, I mean coat them.
    Now let them sit out until you’re ready to cook- I let them sit out for four hours.
    If your home is like mine, keep the Labrador away from the counter. Don’t ask me how I know this. 2DA6CD78-9CF4-42F3-BB55-1CD2052A7DC4.jpeg

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  2. goldtopper

    goldtopper Dirt Squirrel VIP Gold

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    In each hock, on the small end, crest a pocket with a knife and insert whole garlic cloves. The hocks will cook big side down, so the garlic will season the meat as they roast.
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    Ready to set, all seasoned and stuffed with garlic.

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    Next I cut onions and more garlic.
    I’ll brown the hocks in a heavy iron pan in what else? Pork lard!

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    After browning on all sides, I remove the hocks, add the onion and garlic and cook for a few minutes.
    I’ll then scrape the pan, add some white wine- 1/2 cup- and scrape more to get all the caramelized goodness off the bottom. I use Reisling wine- it’s a bit sweeter and adds to the sweetness of the onions.
    Add the hocks big side down on the onions and garlic, add another 1/2 cup white wine and pop into a 375f oven for 70-90 minutes. If the hocks are huge, you’ll need to go longer. When they’re tender on the inside, turn your oven to broil for 5 minutes to crisp that skin!
    More to come later today as these get finished.....
     
  3. goldtopper

    goldtopper Dirt Squirrel VIP Gold

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    Now time to brown the hocks, then the onions and garlic.

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    Next I deglaze the pan, add the piggies and they’re ready for some oven time.

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  4. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP Gold

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    I love your food threads.
     
  5. goldtopper

    goldtopper Dirt Squirrel VIP Gold

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    And done.
    See how the skin strips have separated into crispy strips?
    Final step is to simmer the onions and drippings, stir in some flour, thick and add chicken stock to make a gravy.

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  6. Chief

    Chief I'm a flea bit peanut monkey Staff Member

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    Damn, that looks like some good stuff.
     
    goldtopper and IfTheyOnlyKnew like this.
  7. hidden dragon

    hidden dragon 。◕‿‿◕。 Gold

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