The hock is the lower part of a pig’s front leg. It often doesn’t look to be much more than a big bone covered in lots of tough skin. But like other tough-but-tasty cuts, the hock cooks to a lovely juicy tenderness, and all that skin and connective tissue render down to add plenty of gelatine and flavour.
Hocks are sometimes sold fresh, but you’re more likely to find them smoked. The following recipe is a wonderful way to cook smoked hocks as the sweet sticky glaze is brilliant against the rich smoky flavours and is just the thing on a cold winter night.
The secret to this dish is to cook the hocks just long enough so that the meat becomes meltingly tender, but is not completely falling off the bone. You’ll have plenty of delicious stock left over, which you can strain and freeze, or use for making soups, or for braising beans or lentils with some vegies and a slug of wine.
Serve with plenty of creamy, buttery mash and garlicky green beans.