Pork Hocks

Fresh pork hocks should be stored in the refrigerator and used within a few days. Cooked pork hocks can also be refrigerated or frozen.

Pork hocks benefit from long, slow cooking to tenderize the meat and release collagen, which enriches broths and sauces.

Rinsing hocks before cooking can help remove excess salt if they are cured.

Consider smoking or curing the hocks for added flavor before slow cooking.

Legumes (beans, lentils)

Hearty greens (collards, kale)

Root vegetables (potatoes, carrots)

Grains (rice, barley)

Soups and stews

Sauerkraut

Not cooking long enough: Pork hocks require extended cooking times to become tender and gelatinous.

Under-seasoning: Due to their rich flavor, pork hocks can handle robust seasoning.