CUT

Hock

Excellent braised with a rich meaty flavour that’s ideal for slow cooking in either Asian or European styles of cooking. Add to winter soups and stocks for additional flavour.

Pork hocks can tend to be tough as they are loaded with connective tissue, ligaments and muscle fibres. However, these break down over a long period of cooking at a low temperature.

Best cooking methods

Rich

Meaty

Great soup stock

Hock recipes

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