Tuesday, August 16, 2011

Tuesday’s Cupful: Pork Hocks

Get a kick out of this cut
Here’s another rustic cut that doesn’t get the attention of higher grade pork pieces. Pork hocks are cut near the pork shoulder, so expect tasty meat that just right for braising, stews, or soups. We suggest giving pork hocks at least 2 hours of prolonged cooking time in order for the meat to become more palatable and tender. Try seasoning larger pork hocks in your favorite marinade before individually wrapping each one in a banana leaf package. Next, slow bake the packages on a baking pan in a preheated oven at 325 degrees for three hours. Remove and let the wrapped pork hocks rest for another 15 minutes before serving. The banana leaf locks in juices and adds a slightly smoky mint flavor to the roasted pork.

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