How To Use Pork Hocks

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How To Use Pork Hocks

Pork hocks are also called pork shanks, Schweinshaxe, or Eisbein. Pork hocks are sliced from the hind leg or pork foreleg between the knee and the ankle. This is a tough meat as it is a part of a “work” muscle, but it is very tasty though not tender. Although not as popular as pork ribs, it is still a well-liked meat. Pork hocks, and pork in general, are available as natural, or organic, meat.

Ingredients Required For A Pork Hock And Bean Soup

  • One smoked pork hock
  • 8 cups of water
  • One quarter cup dried mixed beans
  • Pepper corns as per taste
  • 28 oz. canned tomatoes
  • One cup carrots sliced
  • One chopped green pepper
  • One chopped red pepper
  • One minced clove of garlic

Method Of Preparation

The beans should be washed and soaked overnight. The pork hock, drained beans, and other soup ingredients, except the vegetables, should be placed in a pot, covered, and allowed to simmer for 2 hours. Remove the pork hock from the broth, and after cutting up just the meat, discard the bones and the skin. Put the meat back into the broth along with the vegetables, and allow it to cook until the vegetables are well done. If you require more meat, you could add a pound of cooked, sliced sausages a few minutes before it is removed from the fire. This broth should serve ten people.

Uses of Pork Hocks

Pork hocks when fresh are good for braising and can be used instead of veal for osso buco. Smoked hocks impart a classic flavor to Canadian pea soup. The meat of pork hocks has a distinctive texture and is delicious to eat. This meat is sold fresh and sometimes pickled in jars, too.

Methods Of Cooking Pork Hocks

Pork hocks can be fried, roasted, barbequed, or grilled. It can also be stewed or curried, either with vegetables or on its own. With its distinctive taste, it is well liked by gourmets.

Natural Pork Hocks

Natural meats are those that have no artificial chemicals or preservatives, nor any artificial coloring or any kind of ingredients that are not natural. Processing is minimal, so the meat is safe for consumption. The processing methods that are permitted are fermenting, drying, roasting, smoking, and freezing.

Organic Pork Hocks

USDA guidelines do not allow any synthetic inputs to the feed and water of the animal, and even the vaccines and antibiotics should be in accordance with the guidelines. The seals on the meat packed for selling should give certify that it has been produced in accordance with USDA guidelines.

Pork Hocks and Health

Pork hocks are a source of selenium, zinc, and monounsaturated fats and have nutrients that are anti-inflammatory. However, pork hocks are also high in sodium content, trans fat, and cholesterol, which is not good for those who suffer from heart ailments and hypertension. A good amount of protein is derived from pork hocks.

How to Cook Pork Hocks Image Gallery

 

Comments

  1. Dean Buchholz said,

    on September 26th, 2009 at 8:19 am

    Here is a fantastic German Saurkraut and Pork Saurkraut and Smoked Pork Hock Recipe:

    4 medium smoked pork hocks
    2 cans/jars of wine saurkraut
    1 large cooking onion chopped(not red)
    3 medium tomatoes largely cubed
    2 apples peeled and diced
    1 bottle/can of beer
    5 bay leaves
    12 peppercorns
    5 bay leaves
    1 teaspoon paprika
    2 cups water
    15 medium potatoes (mashed and hot)

    Directions: add all ingredients except potatoes into large pot. Simmer for 6-7 hours stirring every hour. Pull meat and fat off bone and discard. Serve on plate beside mashed potatoes.

  2. paul richards said,

    on February 22nd, 2009 at 8:40 am

    in 1948 I was in lausanne,switzerland and ate at a restaurant that served roasted pork hocks in a deep brown gravy that was delicious and i have nevr been able to find them again at any restuarant in the usa. i would sure like to find how they were cooked and where i could get them