A pork hock is located just below the knee and above the foot. They vary in size depending whether it is from the front or hind legs. It is covered with skin, a tough piece of meat with connective tissue, ligaments and muscle fibers. When pressure cooked, the outer skin is tender, melts in your mouth while the meat flavoursome and succulent. The collagen in the hock renders a gelatinous and thick body to the gravy. This recipe works well with trotters too.
Hocks are a good source of protein but high in calories and fat. They are full of collagen, a remarkable protein, good for the skin and arthritis pain. Glycine, an amino acid component of collagen is highly anti-inflammatory and even improves sleep quality. As hocks are rich in fat, they should be consumed occasionally and in moderation.
Hocks are a good source of protein but high in calories and fat. They are full of collagen, a remarkable protein, good for the skin and arthritis pain. Glycine, an amino acid component of collagen is highly anti-inflammatory and even improves sleep quality. As hocks are rich in fat, they should be consumed occasionally and in moderation.
Jarretes De Porco Temperado (Seasoned Pork Hocks)
(Serves 6)
Ingredients:
3.50 lbs or 1.5 kg pork hocks (cut into pieces)
1 large onion (chopped, around 2 cups)
4 long green chillies (chopped)
1/2 cup tamarind water
2 cups water
1 to 2 tablespoons vinegar
2 tablespoons oil
1/2 bouillon cube
a pinch of sugar
salt
Grind to a paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
4 green cardamoms
8 cloves
10 peppercorns
2 cinnamon sticks (1.5” each)
4 large cloves of garlic
1/2” piece of ginger
Method:
Wash pork hocks and season with salt and vinegar.
Heat oil in a pressure cooker and saute onions till translucent. Stir in ground paste and cook till oil separates. Add hocks, mix with the spice paste and then add tamarind water along with the water indicated in the list of ingredients. Pressure cook for 30 minutes.
Open pressure cooker when cool. Place cooker back on the stove, uncovered and simmer on medium heat. Season with bouillon cube, sugar, salt and vinegar (as per your preference). Do not cook until dry but leave some gravy with the hocks. Serve with rice and a vegetable dish.
Note:
(Serves 6)
Ingredients:
3.50 lbs or 1.5 kg pork hocks (cut into pieces)
1 large onion (chopped, around 2 cups)
4 long green chillies (chopped)
1/2 cup tamarind water
2 cups water
1 to 2 tablespoons vinegar
2 tablespoons oil
1/2 bouillon cube
a pinch of sugar
salt
Grind to a paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
4 green cardamoms
8 cloves
10 peppercorns
2 cinnamon sticks (1.5” each)
4 large cloves of garlic
1/2” piece of ginger
Method:
Wash pork hocks and season with salt and vinegar.
Heat oil in a pressure cooker and saute onions till translucent. Stir in ground paste and cook till oil separates. Add hocks, mix with the spice paste and then add tamarind water along with the water indicated in the list of ingredients. Pressure cook for 30 minutes.
Open pressure cooker when cool. Place cooker back on the stove, uncovered and simmer on medium heat. Season with bouillon cube, sugar, salt and vinegar (as per your preference). Do not cook until dry but leave some gravy with the hocks. Serve with rice and a vegetable dish.
Note:
- Instead of hocks, you can cook with trotters.