The hock and trotter both contain tendons, bones and skin, but these are what helps to thicken any dish, as well as providing wonderful flavours and soul warming nutrition.
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Cooking Tips
The Hock:When cooked correctly, hocks are simply delicious. So what is the correct way? Low and slow... most hock recipes usually involve a long period of cooking, which makes them ideal for slow cooker meals, ready and waiting when you get home from work. You can also cook them in a sauce at low heat in the oven, or on the BBQ.
We love them as German Style Pork Knuckle - see recipe below. |
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The Trotter:Trotters are full of lovely cellulose and bones, and make wonderful stocks, brawn, or thickening agents.
To make a pork stock, simply pop them into a pot with your favourite seasonings, fill with water, then bring to the boil. Turn down to a simmer, and cook for approximately 4 hours, or until the skin falls off the bones. Alternatively, you could cook them in a pressure cooker for about 40 minutes. Strain off the bones and skin, cool your stock, pour into containers (yogurt or cream tubs with lids work perfectly) and pop into the freezer to use when ever you need a flavour bomb. |
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German Style Pork Knuckle Recipe
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