Picked up a ham hock from the fantastic Grateful Growers, did a little searching and am going to work on replicating this recipe over at Farmgirl Fare.

I'll post some pics and how it came out tomorrow!

-a

Tags: braise, gravy, hock, meat, pork, recipe

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I bet it will be wonderful! We slow cooked some of their backbones (?) a few weeks ago in a similar way, and they were so good. It has been so hot I haven't wanted my oven on, so tonight it is a Baucom steak on the grill for us!
Indeed! My kitchen is smelling quite fabulous right now. I've got to packs of neck bones I need to work on. I've tried them before doing the boil then bake method with some brown sugar and man oh man were they good.

Enjoy that steak, I know I have!
Wow this was delicious. I'll be remembering this for the winter; it made me want to shut down for about 45m like after Thanksgiving hah!

Hock - 20070821 - 03.jpg (by ciordia9)
Slow cooked pork hocks:
2tbls olive oil
7c water
Pork hock (preferably farm fresh)
S&P to taste
garlic clove

Gravy:
2c stock
1c cream
3tbls butter
6tbls flour
S&P to taste

Heat and oil pot,
Salt and Pepper pork, brown sides once heated.
Add water,
Rough cut the garlic and add to the pot,
Heat water, season to liking,
Simmer for at least an hour (3 worked for me ;) )

Remove hock, strip meat from fats and set aside.

Fat separate/filter stock, put 2c aside, freeze remaining for another day.

2c stock + 1c heavy cream (you can balance this to your liking)
Heat in stock pot (or other thick sauce pan) 3tbls butter, 6tbls flour making basic blonde roux.

Add liquids, heat to simmer, season, add back meat

You can throw this on a side of a bumper, or some toast. Make it thick toast so it can stand up to the gravy.

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