Pork Recipes

German Pork Hocks recipe

Hocks are an economical cut of pork that butchers often have trouble giving away. The trick to making them tasty is with a solid browning, basting, and roasting in the oven, to tenderize the meat and bring out the natural juices.


2 tablespoons butter
2 pork hocks
1 small leek, rinsed, chopped
1 celery stalk, chopped
1 carrot, chopped
1 onion, quartered
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
1 (12-ounce) can beer
1 cup broth


1) Preheat oven to 425°F.

2) Melt butter in a large oven-safe skillet over medium. Add hocks, leek, celery, carrot, onion, salt, pepper, and cumin; cook until hocks are browned on both sides and vegetables are softened, turning once, about 5 minutes.

3) Add beer to skillet; bring to a boil over high heat, scraping bottom of skillet. Simmer until liquid is almost evaporated, stirring occasionally, about 5 minutes.

4) Add broth to skillet; stir to mix. Cover and bake until hocks are no longer pink, 45 to 60 minutes.

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1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)


Published: July 14, 2007
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Published by Starsol