Savory Braised Pork Hocks with Pork Feet | Hearty and Delicious

Indulge in the rich flavors of this Braised Pork Hocks recipe with pork feet. Slow-cooked to perfection, these tender pork hocks are paired with a flavorful sauce, ideal for a comforting meal.

Rich, Deep Flavors: This recipe combines pork hocks and feet with a medley of aromatic vegetables and spices, simmering them slowly in a savory sauce. The addition of white wine and tomato paste adds depth and complexity, resulting in melt-in-your-mouth tenderness and a robust, flavorful dish.

Cut from the bottom half of the pork leg, it's a chunky, 4-inch section of bone surrounded by collagen, connective tissue, and some meat, all encased in a thick band of fat and skin.

What part of a pig is the hock?

Hocks are a good source of protein, providing 17 g per serving. Protein serves as a secondary source of fuel for your body and it also plays other critical roles in keeping your body functioning well.

Are pork hocks healthy?

Versatility in Preparation: Whether you prefer using a heavy pot, a slow cooker, or even adapting it for a pressure cooker, this recipe is flexible and can fit into various cooking methods while maintaining its rich, hearty flavor.

FAQs

1. Can I use only pork hocks or only pork feet for this recipe?
Yes, you can use either pork hocks or pork feet exclusively if you prefer. The recipe is versatile.

2. What type of wine is best for this recipe?
Dry white wine, such as Sauvignon Blanc or Chardonnay, is ideal for this recipe.

3. Can I substitute the wine with something else?
Yes, you can use an equal amount of chicken broth or apple cider for a non-alcoholic alternative.

4. How can I make this recipe gluten-free?
Use a gluten-free flour blend or cornstarch to thicken the sauce instead of all-purpose flour.

5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

6. Can I freeze the cooked pork hocks and feet?
Yes, you can freeze them in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

7. What should I serve with braised pork hocks?
Mashed potatoes, polenta, or crusty bread are great options to accompany the rich sauce.

8. Can I make this recipe in a slow cooker?
Yes, after browning the pork and preparing the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours.

9. How do I ensure the pork is tender?
Cook the pork at a low simmer for 3 to 3.5 hours until it is fork-tender and easily pulls apart.

10. Can I add additional vegetables to this dish?
Yes, adding root vegetables like potatoes, parsnips, or turnips can enhance the flavor and texture.

11. How do I keep the sauce from becoming too thick?
Maintain a low simmer and add extra chicken stock if needed to achieve the desired consistency.

12. What can I use if I don’t have smoked paprika?
Regular paprika or a combination of sweet paprika with a pinch of cayenne pepper can be used as substitutes.

13. How can I reduce the saltiness of the dish?
Use low-sodium chicken stock and adjust the added salt to taste.

14. Can I use fresh herbs instead of dried ones?
Yes, fresh herbs like thyme and rosemary can be used. Use twice the amount of fresh herbs as they are less concentrated than dried ones.

15. How do I know when the pork hocks are done?
The pork hocks are done when they are fork-tender and the meat easily pulls away from the bone.

Watch the video recipe

Braised Pork Hocks Recipe with Pork Feet

Serving: 6-8 people
Prep Time: 15 minutes
Cook Time: 3.5 hours
Total Time: 3 hours 45 minutes

Ingredients

4 thick-cut pork hocks
4 pork feet, sliced in half
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 large carrot, diced
2 ribs celery, diced
1 teaspoon kosher salt
¼ cup tomato paste
2 tablespoons all-purpose flour
1 cup white wine
2 cups chicken stock
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried rosemary
⅛ teaspoon ground oregano
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Chopped Italian parsley, for garnish

Instructions

Prepare the Pork:
- Season the pork hocks and pork feet with salt and pepper on both sides.
Sear the Pork:
- In a heavy pot, heat olive oil and butter over high heat.
- Brown the pork hocks and feet for 3-4 minutes per side until nicely seared.
- Transfer the pork to a plate and reduce the heat to medium.
Cook the Vegetables:
- Add diced onion, carrot, and celery to the pot. Sprinkle with kosher salt.
- Cook and stir until the onions start to turn translucent.
- Add tomato paste and cook for about 2 minutes until it starts to caramelize.
- Sprinkle in the flour and stir for another 2 minutes.
Make the Sauce:
- Pour in the white wine and raise the heat to medium-high.
- When the sauce comes to a simmer, cook until it reduces slightly.
- Add the bay leaf, thyme, rosemary, oregano, and smoked paprika.
- Pour in the chicken stock and bring the mixture back to a simmer.
Braise the Pork:
- Return the pork hocks and feet to the pot, along with any accumulated juices.
- Bring the mixture to a very slow simmer.
- Cover and cook for 3 to 3.5 hours, or until the pork is fork-tender.
Finish and Serve:
- Garnish with freshly chopped parsley.
- Serve immediately and enjoy your braised pork hocks and feet!

Additional Notes

Cooking Tip: For a deeper flavor, you can marinate the pork hocks and feet in the seasoning overnight.
Serving Ideas: Serve with mashed potatoes, polenta, or a crusty loaf of bread to soak up the delicious sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition Facts (Per Serving)

Calories: 450
Total Fat: 30g
- Saturated Fat: 10g
Cholesterol: 140mg
Sodium: 600mg
Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 4g
Protein: 25g

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