How to Use Pork Hocks

Pork hocks, also known as ham hocks or pork shanks, are the ankles of a pig. They are cut between the knee and ankle of the pig’s hind leg or foreleg. It is a tough meat that contains a lot of bone, gristle, and connective tissue. This tasty, yet somewhat tough meat, is sold fresh, smoked, or cured.

Pork hocks can be cooked in various ways, such as braising and simmering in stews. When they are cooked as part of a dish, the bones and the gristle are often taken out when the meat is cooked and tender before replacing it back in the dish. This article provides a recipe for two popular pork hock dishes ‘Southern-Style Collard Greens and Braised Pork Hocks.

Southern-Style Collard Greens

Ingredients

• 2 pounds collard greens
• 1 pork or ham hock
• 1 medium onion, sliced or chopped
• 1 teaspoon red pepper, crushed
• 2-3 teaspoons salt

Procedure

1. Place the collard greens in a strainer and wash with running tap water. Remove the tough stems and ribs.
2. Cut up the collard greens and place them in a deep pot. Add the onions.
3. Wash off the pork hock to get rid of smell. Then add this to the pot.
4. Put enough water in the pot to cover the greens. Add red pepper and salt.
5. Cook for about an hour or until the meat is tender.
6. Serve the collard greens with sliced tomatoes and corn bread.

Braised Pork Hocks

Ingredients

• 4 pork hocks
• Medium-sized radish, cut into thick round slices
• 1 red shallot, minced
• 3 garlic cloves, minced
• 2 thumb-sized knobs of ginger, minced
• 5 tablespoon of dark soy sauce
• 3 tablespoon sweet soy sauce
• ‘ tablespoon cornstarch dissolved in 3 tablespoon water
• pepper

Procedure

1. Boil the pork hocks in water for 7 minutes to get rid of its smell.
2. Heat oil in a pot and saut’ the garlic, shallots, and ginger.
3. Add the pork hocks in the pot, turning evenly to cook all sides. Cover the pot and cook for 10 minutes.
4. Add the dark and sweet soy sauce together with the pepper. Stir to coat evenly before adding 2 cups of water.
5. Cover the pot and let it simmer for 25 minutes.
6. Add the radish into the pot. Continue to simmer for 20 minutes more or until the meat is tender and begins to detach from the bones.
7. Put in the cornstarch mix. Simmer again for 3 more minutes.
8. Serve in a dish and garnish with cilantro.

For more information on How to Use Pork Hocks read:

How to Use Pork Hocks

How to Use Pork Hocks