Pork Hock
Tender, fall-off-the-bone pork hocks slow-braised in a rich, aromatic broth with carrots, celery, and fresh herbs. The meat turns incredibly succulent while the skin develops a lovely gelatinous texture. A rustic, deeply satisfying dish that transforms an affordable cut into something truly special.
For 4 servings
- prep · ~2 min
Season the pork hocks.
Pat the pork hocks dry with paper towels. Season all over with salt and a pinch of black pepper, pressing it into the skin.
TIPDrying the skin well helps get a better sear and deeper flavor. - fry · ~15 min
Sear the pork hocks until golden.
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the pork hocks on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
TIPDon't rush this step — deep browning builds the foundation of flavor for the entire dish. - saute · ~8 min
Sauté the aromatics.
1.Reduce heat to medium. Add chopped onions to the same pot and cook until softened (4-5 min).2.Add smashed garlic cloves and cook until fragrant (1 min).3.Stir in tomato paste and cook, stirring constantly, until it darkens slightly (2 min).TIPCooking the tomato paste until it darkens removes the raw metallic taste and deepens the richness. - mix · ~2 min
Deglaze and build the braising liquid.
Pour in the water and apple cider vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add bay leaves, thyme sprigs, and whole peppercorns.
- other · ~135 min
Braise the pork hocks until fork-tender.
1.Return the seared pork hocks to the pot, nestling them into the liquid.2.Add carrots and celery around the hocks.3.Bring the liquid to a gentle simmer, then cover with a tight-fitting lid.4.Reduce heat to low and braise for 2 to 2½ hours, until the meat pulls away easily from the bone.TIPCheck halfway through and add a splash more water if the liquid level drops too low. - serve · ~2 min
Garnish and serve.
Carefully transfer the pork hocks to a platter with the vegetables. Spoon some braising liquid over the top and scatter with fresh chopped parsley.
TIPLet the hocks rest 5 minutes before serving — the meat firms up slightly and holds together better.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pork hocks very dry before searing to ensure a deep, crusty brown.
- 2Sear in batches; overcrowding the pot will steam the meat instead of browning.
- 3Scrape the browned bits from the pot bottom when deglazing — they pack huge flavor.
- 4Don't skip cooking the tomato paste until it darkens; it removes raw acidity.
- 5Check the liquid level halfway through braising and add water if needed.
- 6Let the braised hocks rest 5 minutes before serving so the meat holds together.
- 7Refrigerate leftovers in the braising liquid to keep them moist and flavorful.
Adapt it for your goals.
German-Style
Swap apple cider vinegar for dark beer, add 1 tsp caraway seeds, and serve with sauerkraut for a classic Bavarian flavor profile.
SpicySpicy
Add 2 dried chipotle peppers or 1 tsp smoked paprika along with the tomato paste for a smoky, mild heat that complements the rich pork.
Low SodiumLow-Sodium
Use no-salt-added broth or water, skip added salt except a tiny pinch, and rely on herbs, garlic, and vinegar for flavor.
Asian InfusedAsian-Infused
Replace water with chicken broth, add 2 star anise, a 2-inch piece of ginger (smashed), and 2 tbsp soy sauce for a fragrant, savory twist.
Why this is on our healthy list.
Rich in Collagen
The pork hock skin and connective tissue break down into gelatin during braising, which may support joint and skin health.
Good Source of B Vitamins
Pork is naturally high in B vitamins, especially B12 and niacin, which help with energy metabolism.
Vegetable Nutrients
Carrots, celery, and onion provide fiber, vitamin A, and antioxidants, making the braising liquid more nutritious.
Naturally Gluten-Free
This recipe uses no flour or wheat-based thickeners, making it suitable for gluten-free diets.
Frequently asked questions
Yes. After searing the hocks and sautéing aromatics on the stove, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
