← Replies in How to cook pork hock Recipe

Much appreciated. Interesting that the directions aren't showing now. I couldn't find them here either.

I personally braised the hocks in a small amount of olive oil. I then added the Remaining ingredients, starting with the firmer items first then the rest more towards the end. I allowed to simmer at a lower temperature for about 3 hours. I hope this helps and you give it a try. Yes you can use other pork sections as well . I've used neck bones and it has a great flavor as well.

Thank you, Greg! Do you simply eat these, or are they only for deepening flavors in the dish?

I would highly recommend adding the "stew" ingredients. The hocks by themselves can occasionally be gamy in taste. The bone marrow and fat adds to the flavors. You can also season with your own additions. I've added Harissa Seasoning(known for being a middle eastern and some from Tunisia, Morocco, Algeria and Libya and I think may also be associated with Africa as well). It Can have a little kick to it depending on what you buy. I hope this helps you. The main reason I have made this is because the hocks are usually inexpensive. I get mine at a local Hispanic grocery. Please post again if you try this. Again I apologize for the recipe not being viewable. I've tried looking for it and not having much luck. Pleasant cooking!

I appreciate your input! I love your flavor profiles! Thank you! I will post when I make it!😊