Pork Hock Recipes

Steps:

• (For Broth).
• Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper. Simmer for about 2 hours. Add water as needed.
• Remove hocks, cool and take meat off bones. Strain the broth and reserve.
• (For Meat Balls).
• Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs. Roll the meatballs in flour to coat. Place on a cookie sheet and bake at 350 degrees for 20 minutes.
• Brown the dry flour in frying pan until light golden brown. Mix flour well with 1 ½ cup water and add to broth. Once meatballs are out of the oven, place in a casserole dish and cover with broth. Simmer in 275 degree oven for 3 hours. Add meat from pork hocks and let simmer for another hour.

Steps:

• Instructions:
• Pork Hocks:
• Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
• Browning flour:.
• Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
• Meatballs:
• Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
• Sauce:
• Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
• Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
• Tips:.
• The pork hocks can be cooked on the stovetop. I find the oven method easier.
• The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.

Steps:

• Score the skin of the hocks all over with a sharp knife. Rub the hocks with rock salt and leave on a bed of rock salt uncovered in the refrigerator for a few hours. Remove and brush off excess salt then rub with olive oil and the excess rock salt. Pre-heat the oven as hot as possible (normally about 250C) When the oven reaches the required temperature roast the hocks in an roasting dish for about 20 minutes or until the skin begins to blister. Reduce the heat to 150C and cover the hocks with tin foil forming a tight seal to keep in the moisture. Roast for about 2 hours at 150C or until the meat is very tender. Remove the foil and reserve the juices for a gravy. Just prior to serving place the hocks under a hot grill to chrisp up the crackling for a minute or two turning as necessary.