pork hocks recipe
The Best pork hocks recipe
I love pork hocks because they’re versatile. They work in soups, braises, and even as a base for pilafs or rice dishes. They’re perfect for a big family dinner when you need something filling and easy, or for a cozy weeknight meal when you want to impress without much effort. And don’t overlook the health benefits—hocks are high in collagen, which helps keep joints strong, and they’re a great source of iron and protein. Plus, the slow cooking process breaks down the tough fibers, making it easier for your body to absorb the nutrients. It’s a recipe that’s as practical as it is delicious, and that’s what keeps me coming back to it again and again.
Slow-Cooked Pork Hocks with Smoky Tomato Sauce
Tender, fall-apart pork hocks simmered in a rich tomato sauce until deeply flavorful. Perfect for a hearty weeknight meal or a comforting family dinner.
🥘Ingredients
- 2 lbs pork hocks (bone-in)
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 bay leaf
- 2 cups low-sodium chicken broth
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Pat the pork hocks dry with paper towels. In a large Dutch oven, heat olive oil over medium-high heat. Brown the hocks on all sides, about 5 minutes total, until deeply golden. -
2
Add brown sugar, smoked paprika, salt, pepper, and bay leaf. Stir to coat the hocks evenly. Pour in chicken broth and bring to a simmer. Reduce heat to low. -
3
Cover the Dutch oven and transfer it to a preheated 300°F oven. Simmer for 1 hour, then reduce heat to 250°F and continue simmering for another 1 hour 15 minutes, until the pork is fork-tender. -
4
While the pork cooks, heat a skillet over medium heat. Add minced garlic and dried oregano, thyme, and red pepper flakes. Sauté for 1 minute until fragrant. Stir in crushed tomatoes and simmer for 10 minutes. -
5
Once the pork is tender, remove the bay leaf. Skim off any excess fat from the broth. Stir in the garlic-tomato mixture and simmer for another 15 minutes to thicken the sauce.
🔧Equipment
- Large Dutch oven
- Wooden spoon
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Pork Hocks with Smoky Tomato Sauce Works
❓ Frequently Asked Questions About Slow-Cooked Pork Hocks with Smoky Tomato Sauce
1. What exactly are pork hocks, and how do they differ from other pork cuts?
Pork hocks are the shanks from the rear end of a pig, typically from the hind leg. They’re rich in collagen and connective tissue, which makes them ideal for slow-cooking methods like braising or smoking. Unlike tender cuts like pork tenderloin or chops, hocks are firm and require long, low-and-slow cooking to break down the connective tissue into tender, flavorful meat.
2. How long should I cook pork hocks, and what’s the best way to ensure they’re fully tender?
Cook pork hocks for about 4 to 6 hours on low heat (around 275°F to 300°F) in a covered pot or slow cooker. For even tenderness, add a little liquid (like broth or water) to prevent drying. Alternatively, sear the hocks first for a deeper flavor before slow-cooking. The meat should pull apart easily when shredded.
3. Can I use pork hocks if I’m cooking for dietary restrictions, like gluten-free or low-sodium?
Yes, this recipe is naturally gluten-free and low-sodium, as it relies on simple ingredients and slow cooking. If you’re avoiding salt entirely, skip the added salt in the liquid—just use fresh herbs, spices, and aromatics (like garlic and onions) to enhance flavor.
4. What’s the best way to store leftover pork hock meat or broth after cooking?
Store cooked pork hock meat in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. For broth, cool quickly in an ice bath, then refrigerate or freeze in portions for up to 3 months. Always reheat gently before using.
