Thoughts on how to cook sliced pork hock.

  • So I saw these sliced pork hocks going cheap, so had to buy them. But thoughts on best way to cook?


    I have actually fired up the big girl and have a 5kg brisket in, with 3 kg of sliced pork spare ribs to follow. I was thinking I could give them a smoke, cook, then take out and chill. Then thinking I could reheat in a hot komado and hopefully crackle. Might have to skewer them together for the final cook?


    Thoughts please.






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  • Wazza

    Changed the title of the thread from “Thoughts on how to cook sliced pork hoc.” to “Thoughts on how to cook sliced pork hock.”.
  • I think crackle would be a bit ambitious, they aren't thick so any high heat for crackle would over cook them I reckon.

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  • I should add I got 4 packs so can skewer quite a few together if people think that will work?



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  • Rotisserie !

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  • Throw them in the potjie, treat them the same you would a neck? With a central bone and a fair bit of connective tissue it would be a similar cook?

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  • Throw them in the potjie, treat them the same you would a neck?

    That is probably the best use of them, but I had this bug in me where I wanted to stick them in the traegar with the others stuff.


    They are only half cooked, I may still take them off and do something like that now they've had a smoke.



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  • Marinade in Asian sauce then on the Hibachi.

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  • Throw them in the potjie, treat them the same you would a neck? With a central bone and a fair bit of connective tissue it would be a similar cook?

    Yeah I reckon you're onto a good plan.

    My wife does a stew with them, chili and sichuan pepper, some asian mushrooms (the king-thingies, with the massive stalks), soy, ginger, that kind of thing. Has quite a rich, savoury liquid in it by the end (not too sweet though), and it's fall-apart.

    We've talked about smoking them first because I'm sure the flavour would pair well, but haven't found the time to double the length of an already long cook.

  • I ended pulling them from the smoker half cooked, chilled immediately, then finished in a Mussaman curry. They were great, and added a touch of smokyness to the dish.


    So yeah went along the lines of the potjie.



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    Edited once, last by Wazza ().

  • Wazza sorry but I have to say this........

    I ended pulling them from the smoker half cooked, chilled immediately, then finished in a Mussaman curry. They were great, and added a touch of smokyness to the dish.


    So yeah went along the lines of the potjie.


    :w

    Never enough BBQ


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  • Wazza sorry but I have to say this........


    :w

    Lol, fair call, and i did actually crack up, but in my defence it was a mid week cook that really wasn't pic worthy.


    I will however pay icon, well played sir.



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  • I a big pot with chicken stock, then add some red beans, after about 3 hours add some rice and then eat!

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • late to the party... Id braise and reduce the liquid to a jus. Im godsmacked you wernt going this way with this cut :D

    Yeah, that's pretty much my M.O., but I already had the smoker going so just had this image in my head of smoked hocks. They worked well in the curry.



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

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