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Hock

In order to get the best roast hock,  the ideal method is to simmer beforehand to remove excess fat and ready the skin for roasting.

Instructions based off 2 x pork hocks

Use additional ingredients of your choice:

  • 2 tablespoons oil
  • Seasoning of choice

OR follow our basic ‘German-Style Pork Knuckle (Schweinshaxe)’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 220°C. Score the pork hocks with a sharp knife, then place in a large saucepan of simmering salted water and cook gently for 1½ hours.

STEP 2

Dry the pork hocks thoroughly.

STEP 3

Rub the hocks with oil, seasoning of choice and salt & pepper.

STEP 4

Place on a rack over a baking tray and roast for 90 minutes, until the skin is crisp.

Steps in Motion: Basic Recipe

GERMAN-STYLE PORK KNUCKLE (SCHWEINSHAXE)

Preparation time: 10 minutes
Cooking time: 3 hours

  • 2 x pork hocks
  • 2 tablespoons oil
  • 2 teaspoons caraway seeds, cracked
  • sea salt flakes and freshly-ground black pepper
Hocks have the advantage of being able to cooked in multiple ways and achieve equally incredible results. Slow-cooked, the hocks become sticky and more-ish.
Instructions based off 2 x pork hocks

Use additional ingredients of your choice:

  • 2 tablespoons oil
  • 1-2 litres cooking liquid / stock
  • 2 cups sautéed veg of choice
  • Additional flavour enhancers of choice

OR follow our basic ‘Slow-Cooked Pork Hock in White Wine’ recipe below.

Click on each drop-down step below:

STEP 1

Sear the pork hocks in the oil in a large heavy-based saucepan set over a moderate heat for 5 minutes, until lightly browned.

STEP 2

Pour in the stock / cooking liquid of choice and bring to a simmer, then add the vegetables and any other flavour enhancers. Fit the lid, reduce the heat to low, then cook gently for 3 hours, until the hocks are tender. If using a slow-cooker, transfer to cooking insert and cook gently for 6-8 hours.

   

STEP 3 - OPTIONAL GRAVY

For an accompanying gravy to serve, strain the liquid, mix with 1 tablespoon of plain flour, then boil to thicken to gravy consistency.

Steps in Motion: Basic Recipe

SLOW-COOKED PORK HOCK IN WHITE WINE

Preparation time: 10 minutes
Cooking time: 3½ hours

  • 2 x pork hocks
  • 2 tablespoons oil
  • 750ml white wine
  • 1 litre chicken stock
  • 2 cups sautéed vegetables (onion, fennel, celery, garlic)
  • 4 bay leaves
  • 1 tablespoon plain flour
The combination of moist and dry heat allows a unique texture to pork hocks – fine crackle and tender meat.

Instructions based off 2 x pork hocks 

Use additional ingredients of your choice:

  • 1 tablespoon oil
  • 2 cups finely-diced vegetables
  • 1 litre stock / cooking liquid of choice

OR follow our ‘Easy Pork Hock Casserole’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 160°C. Rub the pork hocks with oil then season generously with salt and pepper. Sear in a large heavy-based frying pan set over a moderate heat for 10 minutes, until well-browned.

STEP 2

Transfer to a lidded casserole dish with the vegetables and cooking liquid of choice, then bake for 2½ hours, until tender.

   

STEP 3

Increase oven to 230°C and bake for a final 45 minutes.

Steps in Motion: Basic Recipe

EASY PORK HOCK CASSEROLE

Preparation time: 10 minutes
Cooking time: 3½ hours

  • 2 x pork hocks
  • 1 tablespoon oil
  • sea salt flakes and freshly-ground black pepper
  • 2 cups finely-diced vegetables (onion, celery, fennel, garlic)
  • 1 litres vegetable juice

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