Pork Hocks, or Pork Ham Hocks is the meat from the area right above where the hog’s foot was attached to its leg. It’s not a ham, but the very end of the leg and is a little tougher area of meat.
Buying Pork Hocks: Tips and Tricks. When you buy the fresh pork hocks, try to find the meatiest ones you can. Depending on the size of the hocks, one to two meaty hocks will feed about three to four people. Check the fresh pork hocks to see if there are any hairs on the hocks before you cook them.
Instructions: Add pork hocks, onion, bay leaf, peppercorns and salt to a large pot. Cover with hot water and bring to simmer. Cover and simmer for about 2 hours. Drain off most of the cooking liquid, saving the liquid for other uses. Add sauerkraut and caraway seeds. Simmer for another half hour. Remove the bay leaves and check the seasoning.
This of course begs the query “How do you cook pork hock?”
European Butcher is recalling European Butcher brand Smoked Pork Hock from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product.
What is the difference between ham hock and pork hock?
The only difference is ham hock has the word “ham” in its name, which means it has been cured or smoked before selling. Rather, pork hock is still raw and not cured or smoked .
Hock is the upper part Hock is tougher and less flavorful than pork shank., and cooking method. – Pork shanks are typically braised in liquid, often with vegetables and herbs added for flavor – Pork shanks are typically cooked for longer periods of time to make them more tender . – Hocks are usually smoked or cured before they’re cooked.
Can I use pork neck bones instead of ham hocks?
I would prefer to use smoked pork neck bones as they have more meat, impart more ham favor through the soup, are easier to handle than hocks, and are generally cheaper. I make my split pea soup using a leftover ham bone. Can I use salt pork instead of ham hock?
Another common question is “Can you substitute salt pork for ham hock in stew?”.
It’s saltier, so you can’t use as much in the dish. The fat from the pork emulsifies into the broth and lends a degree of richness, along with the flavors from the lean streaks of pork flesh that run through the salt pork. The biggest difference is the lack of a ham hock’s smoked flavor.
What can I use instead of ham hocks?
Substitute for Ham hocks. If you don’t have ham hocks you can substitute smoked pork shank which is usually meatier. If you don’t wish to eat pork, Emeril suggests substituting smoked turkey legs.