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what to do with pork hocks?

cleopatra999 Jan 17, 2013 11:55 AM

I picked up a kilo of frozen sliced pork hocks today. The intention was to use them with beef in pho, didn't realize pho broth is strictly beef, thought I read somewhere that it was a mixture of both. Anyhow, now I have hocks and no clue what to do with them.

Any ideas?

  1. John E. Jan 19, 2013 09:05 AM

    Pork hocks were part of my father's family's 'soul' food. A few times a year he makes a pot of hocks, navy beans, sauer kraut, and grated potato. He seasons it, and simmers it for several hours. I once suggested he start it off by sauteeing some onion and he refused. (Because that's not the way his mother made it).

    1. iL Divo Jan 18, 2013 09:05 PM

      hocks-Lima beans (dried-picked-rinsed-soaked) veg broth-onion minced small-garlic crushed-salt/pepper...all day crock pot

      1. s
        sparky403 Jan 18, 2013 12:55 PM

        With Beans - are they smoked?

        1 Reply
        1. re: sparky403
          cleopatra999 Jan 19, 2013 07:32 AM

          they are not smoked.

        2. ipsedixit Jan 18, 2013 08:01 AM

          Braise them in some soy sauce, rock sugar, cinnamon, ginger, and star anise.

          2 Replies
          1. re: ipsedixit
            cleopatra999 Jan 18, 2013 10:10 AM

            That sounds yummy.

            Is it normal for the hocks to have the skin on them? I assume this stays on? then you remove when you eat, or eat around.

            1. re: cleopatra999
              ipsedixit Jan 18, 2013 11:41 AM

              Yup. But I like the skin as well.

          2. dave_c Jan 17, 2013 04:26 PM

            I would braise the hocks.

            You can go Asian flavors or European (German or Polish).

            For Pho broth, I would use ox tails.

            6 Replies
            1. re: dave_c
              c oliver Jan 17, 2013 05:14 PM

              Off-topic, but for pho broth, I use cow feet as one doesn't use the meat from making the broth for the soup.

              1. re: c oliver
                cleopatra999 Jan 18, 2013 07:15 AM

                I used just regular shank bones. Next time I will use same, plus something with more beef. I was going with what was in the freezer. Spice flavour was spot on, but wound up cheating and adding some Better than Boullion to up the beefyness.

                1. re: cleopatra999
                  c oliver Jan 18, 2013 07:56 AM

                  You may want to check out Andrea Nguyen's recipe. I make a couple of gallons at a time and freeze.


                  Now back to your regularly scheduled programming :)

                  1. re: c oliver
                    cleopatra999 Jan 18, 2013 10:09 AM

                    This is essentially what I followed. Just didn't use enough beef:bones. Overall I was very impressed.

                    Now I have leftover broth (that I left in slowcooker overnight) debating freezing for next time or making an Asian spiced beef barley soup!

                    1. re: cleopatra999
                      c oliver Jan 19, 2013 08:19 AM

                      That barley soup idea sounds good. I think that goes on my short list. Thanks.

                      1. re: c oliver
                        cleopatra999 Jan 19, 2013 08:48 AM

                        It turned out great, except I had no barley in the house, so it turned into Asian spiced beef farro soup. LOL.

            2. nofunlatte Jan 17, 2013 02:42 PM

              If they're meaty, choucroute garni.

              1. e
                eltaquerogringo Jan 17, 2013 02:04 PM

                As sparrowgrass said, they're spectacular simmered with beans, split peas, or lentils. Throw in a bunch of chopped kale and you've got a winter meal for the ages.

                1 Reply
                1. re: eltaquerogringo
                  cleopatra999 Jan 17, 2013 02:17 PM

                  This appeals to me, but my SO doesn't like legumes or greens.

                2. letsindulge Jan 17, 2013 12:25 PM


                  2 Replies
                  1. re: letsindulge
                    cleopatra999 Jan 17, 2013 12:27 PM

                    I like that idea, but not sure if I can find hominy, however I will likely be down in the states in the next couple weeks. Probably no problem there.

                    1. re: letsindulge
                      eltaquerogringo Jan 17, 2013 02:05 PM

                      Oh yes, this too.

                    2. f
                      fourunder Jan 17, 2013 12:11 PM

                      Many Asian recipes for soup are pork based only.....save it for another day when you make pho and see which one you prefer.

                      Make a soup, stew, casserole or claypot....If you want to try another Asian dish...

                      Combine the hocks with, any or all,..... dried mushrooms, ginko nuts, chestnuts, lotus root, daikon, taro, wood ear fungus, bamboo shoots an waterchestnuts

                      2 Replies
                      1. re: fourunder
                        cleopatra999 Jan 17, 2013 12:21 PM

                        They are separate, but frozen in one tray.

                        I have been looking into a ramen or wonton soup. Proper Tonkatsu broth looks a little finicky for me, might start with Wonton. I have some nice prawns to use up too, would be a lovely soup!

                        Unfortunately Fourunder I cannot get most of those ingredients where I live.

                        1. re: cleopatra999
                          splatgirl Jan 19, 2013 12:13 AM

                          ramen broth is what I was thinking, too. Really though, just some pork stock for any purpose would be worthwhile, especially if you can freeze some.

                          Or split pea soup.

                      2. c oliver Jan 17, 2013 12:10 PM

                        Are they frozen all stuck together? If not, or if you can separate, I'd keep them individually frozen and use them to season greens and beans. I also recently made an amazing tripe stew and the tripe initially cooked with a hock.

                        1. s
                          sparrowgrass Jan 17, 2013 12:01 PM

                          They are great cooked with your choice of dried beans. Or a 'boiled dinner'-chunks of potato, carrot, onion and celery.

                          5 Replies
                          1. re: sparrowgrass
                            cleopatra999 Jan 17, 2013 12:10 PM

                            really? have to admit, doesn't sound very tasty LOL!

                            1. re: cleopatra999
                              alkapal Jan 17, 2013 12:29 PM

                              goodness alive… beans or greens are the very best!

                              for example, this white bean, chard, hock & gruyere crouton dish: http://relish.com/recipes/white-bean-...

                              1. re: alkapal
                                cleopatra999 Jan 17, 2013 12:31 PM

                                LOL! never had it! Do you have a recipe I can look at?

                                1. re: cleopatra999
                                  alkapal Jan 17, 2013 12:38 PM

                                  check my link above (edit). i'd probably add some garlic, too…

                                  here is a khmer pork hock noodle soup -->http://www.khmerkromrecipes.com/recip...

                              2. re: cleopatra999
                                alkapal Jan 17, 2013 12:29 PM

                                ggodness alive… beans or greens are the very best!

                            2. c
                              cleopatra999 Jan 17, 2013 12:00 PM

                              PS, I love Asian broths and foods, perhaps something in that area of the world.

                              1 Reply
                              1. re: cleopatra999
                                Lady_Tenar Jan 19, 2013 10:29 AM

                                Maybe pork ramen broth then?

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