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Jan 11, 2011 01:53 PM

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

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  1. 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.

    1. 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.