Braised Hocks
March 16, 2019 • 0 comments
- Prep Time:
- Cook Time:
- Servings: up to 8
Ingredients
- (1 or 2 (2-5lbs)) Pork Hock
- (2) Carrots, sliced
- (1) Onion, sliced
- (1) Celery rib, sliced
- (3-4 cloves) Garlic, smashed and coarsely chopped
- (2 Tbsp) Lard or butter (or other preferred fat)
- (1/3 cup) Fortified wine (optional)
- (1 1/2 cups) Chicken broth
- (1 tsp) Thyme leaves, dried
- (1 tsp) Coriander, ground
- (1 tsp) Fennel seed, ground
- (2-3) Bay leaves
- (to taste) Salt and pepper
Directions
1. Preheat oven to 300*F and adjust oven rack to the middle position. Add lard or butter to 4 quart dutch oven and melt over medium heat on stovetop. Add carrots, onions, and celery, sautéing until onions are translucent and carrots soft, about 8 minutes. Add garlic and cook for a minute longer.
2. Add the fortified wine (or other preferred liquid) to the pot and scrape browned bits off the bottom. Add the chicken stock, seasonings, and salt and pepper and bring to a simmer over medium-high heat.
3. Season the hocks with a bit of salt and pepper, and once the braising liquid is ready give it a good stir and place the hocks on top. Cover with the lid. Cook in the oven for 4 hours. Prepare mashed potatoes in the last half hour.
4. After the hocks are done, remove them from the pot and let cool while you prepare the gravy. Transfer the liquid from the pot to a blender, or bowl for an immersion blender. Pulse until smooth and adjust seasoning if desired. Remove the bones from the hocks and shred the meat.
Serve!
