01
Apr
The hock is an often overlooked cut of pork. It is the portion of a pig below the ham or shoulders and above the trotter.
The hock is a tough muscle, lean muscle that requires slow cooking in order to a pleasurable eating experience. Given that it is a commonly used muscle, it is full of flavor, much like the ham.
[lt_recipe name=”Cider-Braised Ham Hocks” servings=”4-6″ prep_time=”10 MINUTES” cook_time=”2.5 HOURS” difficulty=”medium” print=”yes” ingredients=”pasture-raised hocks;1 cup of homemade chicken stock;2 medium sweet potatoes chopped;1 sliced onion and some celery ;salt;and a certified organic dry apple cider with no added sugars;2TBS butter;another cup of chicken stock;mustard – this is organic horseradish mustard;a diced shallot;heavy cream;and salt” ];1. I get things going by sprinkling salt on all sides of the pork;;2. I put the hocks, two at at time, in my pre-heated and oiled enamel cast iron braiser for browning.;;3. I sear the top and bottom of the hock Once sufficiently browned, I remove the hocks and brown the other 2;;;4. Next, I add the onion and celery with some salt. My goal is just to sweat them, not to caramelize ;;5. Now it is time to add the sweet potatoes. ;;6. With the sweet potatoes slightly softened, I add the hocks back to the braiser ;;7. I add the chicken stock ….. and then the cider;;8. I lid the braiser and put it into a preheated over set to 325˚F for 2 hours.;; While the hocks are braising I prepare the the mustard cream sauce.;;9. To start the sauce, I melt the butter in a saucepan ;;10. Next, I add the shallots and a pinch of salt;;11. Once the shallots are sweated, I add the chicken stock. If you want a thicker sauce, only add 1/2 cup;;12. Now I add about three spoons of mustard;;13. And then I add the cream – only about 1/4 cup or so;;14. I just let that simmer and reduce;[/lt_recipe]
After 2 hours in the over, the hocks should be ready. I am serving the hocks over sautéed cabbage. Once plating the hock I spoon both the vegetable cider mix onto the hock as well as the mustard cream sauce. The sauce is a little thinner than I would have liked. This could have been reduced further or I could have added less chicken stock.