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Pork Hocks

Pork Hocks are pigs ankles.

They can come from the front or rear legs, though usually from the front.

If they come from the rear legs of the pig, they're called "ham hocks", but you treat them the same.

There is a lot of bone, gristle and connective tissue in them. At both ends, you'll see the cross-section of a round bone -- that's the shank bone.

They are sometimes sold fresh, sometimes smoked or cured.

Cook by braising or simmering in a stew, etc.

When you're cooking pork hocks as part of a dish, you remove them from the dish when the meat is cooked and tender, use a fork to get the meat off, put the meat back in the dish, then discard the bone and gristle.

In the American south, pork hocks are often braised. Then towards the end of cooking, collard greens are added to the pot.


A ham bone with ham left on it

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Also called:

Ham Hocks; Pork Shanks

See also:


Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino


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Bon mots

"Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, Tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish."

-- Henry Miller (American writer. 26 December 1891 – 7 June 1980)

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