Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, fall-apart meat infused with a rich, smoky flavor. Whether added to ...

There's no correct cut of meat to choose when making pork and sauerkraut, as many work well. Here are the best cuts based on ...

SHOPPING LIST (For pork and sauerkraut, strudel) 2 pounds bone-in pork shoulder steak. 1½ pounds kielbasa, smoked. Polish sausage, or other smoked sausage. ¼ cup (½ stick) butter ...

Preparation. For the Ham Hock. 1. Preheat the oven to 400F. 2. Heat a Dutch oven over medium-high heat. Add the oil and swirl to coat the bottom of the pot.

1/2 pound smoked ham hock, sawed in 4 pieces; 3 bay leaves; 1 dozen lightly crushed juniper berries ; ... Transfer the sauerkraut, including the bacon and ham, to a large warmed platter.

Braise: Add to the pot the beer, red pepper flakes, coriander, ham hock, smoked pork loin, and sausage. Bring to a simmer, cover, and cook until the meat is tender, about 11/2 hours. Transfer the ...

Ham hocks vary greatly in size depending on the cut and whether it's taken from the front or hind leg. Look for larger hocks with lots of meat on the bone, about 1 1/2 to 2 pounds each.

It appears pork hocks are wildly more popular than it seemed when Bruce Baker's request first ran. As always, readers came through with a great selection of recipes, both slow cooker and stovetop ...

Ham hock or pork knuckle is a real peasant-style cut from a pig. There's much to love about it, not least the simplicity of its cooking, being tremendous served in a crisp buttered baguette with ...