Pork Hock

Cooking Tips:

  • Braise and Casserole
  • Simmer

Pork hock is loaded with connective tissue, ligaments and muscle fibres which makes for fork-tender meat when cooked slowly on a low heat. The flavour of pork hock is great for stews, soups, broths and stocks. Hock is the same part of the pork as the knuckle, which is often used in restaurants.

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