Due to current isolation practices resulting in many having limited income and stock at supermarkets etc being low, we have decided to list a few recipes for those on a tighter budget or with limited resources, cheaper cuts of meat etc.
Having experienced delicious pork hocks when in Germany last year and seeing some pork hocks being cleared at the store, we thought we’d come up with our recipe for a German Style Pork Hock, which is easy to cook, especially with many being home so much.
Serves: 2 people (1 hock per person)
Prep Time: 10 mins
Cooking Time: 3 hrs
Ingredients:
– 2 x Fresh Pork Hocks/Knuckles
– 4 x Bay Leaves
– 1 x tbsp Caraway Seeds
– 1 x tbsp Peppercorns
– Pink Himalayan Salt
Method:
– Place pork hocks into a large pot, add 1 tbsp salt, bay leaves and peppercorns.
– Fill pot with water till pork hocks are covered and bring to the boil.
– Once boiled, reduce to minimum heat and place lid on pot.
– Allow to cook at below simmer for 1.5 hrs.
– After 1.5 hrs, remove from water and place on wire rack over baking tray.
– Using sharp knife score skin or using Asian style pork belly piercing tool (our preference and pictured below) pierce skin then sprinkle with salt and caraway seeds.
– Place into preheated 200 deg C oven for 1 hr.
– After 1 hr, turn on grill and allow to continue to cook with grill to crisp the skin till done.
– Remove, serve and enjoy
Asian style piercing tool.