Pork hock
A cut from the lower pig leg, with bone, skin and connective tissue that softens during long cooking.
What it offers and why to use it
A cut from the lower pig leg, with bone, skin and connective tissue that softens during long cooking. Cook slowly until the meat comes away from the bone; remove bones before portioning.
A cut from the lower pig leg, with bone, skin and connective tissue that softens during long cooking.
From shopping to cooking
Choose
For these stews choose fresh hock, not cured or brined.
Store
Refrigerate at 4°C or below, separate from ready-to-eat foods; follow the use-by date and thaw in the fridge.
Prepare
Cook slowly until the meat comes away from the bone; remove bones before portioning.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with pork hock
Red beans with pork hock and broccoli
Gluten-free
Chickpeas with pork hock, sweet potato and rice
Gluten-freeIs any information missing? You can report a nutrition or practical correction.
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