boneless pork hocks?
I went to the local Asian market today and picked up some pork hocks. Any ideas on how to use them? TIA
Low and slow. They go well with almost any flavour "theme"... I did them like an osso buco once, and they were great... they're also really nice with Asian flavours (google "red-cooked pork.")
Never seen them sold boneless.
Thomas Keller has a neat recipe for "trotters" in Bouchon, which is basically hocks braised slowly, meat removed from bone and reassembled into a "torchon" of sorts, then sliced, and the slices are pan-fried until crispy. Mmm. I could really go for some of that right now.
I buy boneless smoked ham hocks to use for my beans. The bone would make them better but It's easier to use the boneless and I can use more of the ham.