Braised Pork Hocks is a rich and hearty dish perfect for comforting family meals. This recipe blends tender pork hocks with a flavorful broth made from fresh vegetables, herbs, and spices. The pork hocks become melt-in-your-mouth soft through slow cooking, absorbing the savory flavors of the broth, making this dish a true delight. It’s perfect for cold days or when you crave something warm, filling, and deeply satisfying. Serve this with mashed potatoes, rice, or crusty bread for a complete meal.

Full Recipe:

Ingredients:

For the Pork Hocks:

Pork ham hocks: 2 pieces

Water: 3 liters (101 pt)
Salt: 5 g (0.2 oz)
Onions (peeled and halved): 2 pieces

Carrot (peeled and chopped): 1 piece
Bay leaves: 2 pieces
Black peppercorns: 10 g (0.4 oz)

Parsley (chopped): 15 g (0.5 oz)
Garlic (minced): 10 g (0.4 oz)
Dried tomatoes: 30 g (1.1 oz)

Salt: 10 g (0.4 oz)
Ground black pepper: 5 g (0.2 oz)
Chicken broth: 150 ml (5.1 fl oz)

Step-by-Step Instructions:

Step 1: Prepare the Pork Hocks

Rinse and Prepare:
Rinse the pork hocks under cold water to remove any impurities. Pat them dry with a paper towel.
Blanch the Pork Hocks:
In a large pot, bring the 3 liters of water to a boil. Add 5 g of salt, and then carefully place the pork hocks into the boiling water. Boil the hocks for about 10 minutes to remove excess fat and impurities. Skim off any foam that forms on the surface. After 10 minutes, remove the pork hocks and set them aside.

Step 2: Prepare the Broth

Cook the Aromatics:
In the same pot, reduce the heat to medium and add the halved onions, chopped carrot, bay leaves, and black peppercorns to the water. Let the vegetables and spices simmer for about 15 minutes to release their flavors.

Add Pork Hocks and Chicken Broth:
Return the blanched pork hocks to the pot. Add 150 ml of chicken broth, the minced garlic, and dried tomatoes. Season the broth with 10 g of salt and 5 g of ground black pepper. Stir everything well, then reduce the heat to low and cover the pot.

Step 3: Slow Cook the Pork Hocks

Simmer the Pork Hocks:
Let the pork hocks simmer gently in the broth for about 2 to 2.5 hours. The slow cooking will allow the pork to become tender, absorbing all the flavors from the broth. Occasionally check to ensure the liquid covers the pork hocks; if necessary, add more water or broth.
Test for Doneness:
After 2 hours, test the pork by inserting a fork into the meat. The pork hocks should be fork-tender and pull apart easily. If they are still tough, cook for an additional 30 minutes.

Step 4: Finishing Touches

Add Fresh Herbs:
When the pork hocks are tender, stir in the chopped parsley and adjust the seasoning with more salt and pepper if needed. Let the herbs simmer with the broth for another 5 minutes to infuse their fresh flavor into the dish.
Serve:
Remove the pork hocks from the broth and place them on a serving platter. Spoon the flavorful broth and vegetables over the pork hocks. Serve with mashed potatoes, rice, or a side of vegetables for a complete meal.

Cooking Tips:

Slow Cooker Option:
If you prefer, you can cook this recipe in a slow cooker. After blanching the pork hocks, add all ingredients to the slow cooker and cook on low for 6-7 hours or until tender.

Broth Variation:
You can enhance the broth by adding additional vegetables such as celery, leeks, or parsnips. For a more intense flavor, try roasting the vegetables before adding them to the pot.
Crisp the Pork Hocks:
For an added texture, you can broil the pork hocks in the oven after braising them. Place them under the broiler for 5-10 minutes until the skin becomes crispy.

Storage:

Refrigeration:
Store leftover pork hocks in an airtight container with the broth in the refrigerator for up to 3 days. The flavors will intensify as it sits, making it even more delicious the next day.

Freezing:
If you want to freeze the pork hocks, place them with the broth in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Reheat the pork hocks and broth in a pot over low heat until heated through. Add a bit more broth or water if necessary to maintain moisture.

Nutritional Facts (Per Serving):

Calories: 550 kcal

Protein: 35g
Carbohydrates: 8g
Fat: 42g

Fiber: 1g
Sodium: 1200mg
Cholesterol: 125mg

Iron: 15% of Daily Value
Vitamin A: 30% of Daily Value

FAQs:

Can I use a different cut of pork?
Yes, you can substitute pork shoulder or pork ribs for the pork hocks. However, the cooking time may vary depending on the cut.

Can I make this dish spicy?
If you prefer a spicier dish, add some chili flakes or chopped fresh chilies to the broth for a bit of heat.
How can I thicken the broth?
If you want a thicker sauce, remove the pork hocks after cooking and simmer the broth uncovered until it reduces to your desired consistency.
What sides go well with this dish?
Mashed potatoes, roasted vegetables, or crusty bread are excellent options to serve with braised pork hocks. You can also pair it with sauerkraut for a more traditional touch.

Can I use fresh tomatoes instead of dried?
Yes, fresh tomatoes can be used, but they will add more liquid to the broth. You may need to reduce the water slightly or cook longer to achieve the desired flavor.

Conclusion:

Braised Pork Hocks with Vegetables and Herbs is a comforting, hearty dish that’s perfect for family meals. The tender, flavorful pork is complemented by a rich, herb-infused broth, creating a deeply satisfying dish. This recipe is simple to make and ideal for slow cooking, allowing the pork hocks to reach peak tenderness. Whether you serve it for a special occasion or a cozy weeknight dinner, this dish will surely become a favorite in your household. Try it today and enjoy the irresistible flavors of perfectly braised pork!