Oven-roasted pork hocks

Name: Oven-roasted pork hocks
Ingredients: 7 bone-in pork hocks; 3 teaspoons salt; 1 1/2 teaspoons ground black pepper; 3150 ml water; 2 heads of garlic; 100 ml white wine; 50 g oil; 4 bay leaves

Meat - Oven-roasted pork hocks by Crina J. - Recipia

Oven-roasted pork hocks are simmered first, then browned with garlic, white wine and bay leaves. I usually serve them for lunch, with tender meat, browned edges and the pan sauce poured over each piece. I choose bone-in pieces with the skin intact, so there’s plenty to brown on the surface. Prep: 15 minutes. Cook: 120 minutes. Rest: 12 hours. Total time: 14 hours and 15 minutes. Servings: 7. Approximately 550 kcal and 42 g protein per serving.

Ingredients

7 bone-in pork hocks
3 teaspoons salt
1 1/2 teaspoons ground black pepper
3150 ml water
2 heads of garlic
100 ml white wine
50 g oil
4 bay leaves

Preparation

1. I patted the hocks dry with paper towels, then seasoned them with 2 teaspoons salt and 1 teaspoon pepper. I covered them and left them in the fridge for 12 hours. 2. I put the pieces in a pot with 3000 ml water and simmered them for 90 minutes, skimming off the foam from time to time. The meat should be tender, and a fork should slide into it easily. 3. I peeled and crushed the garlic, then mixed it with 75 ml wine, 30 g oil, 1 teaspoon salt, 1/2 teaspoon pepper and 4 bay leaves. 4. I drained the meat in a colander and coated each piece in the garlic sauce. I arranged them in a roasting pan, then poured 150 ml water, 25 ml wine and 20 g oil over them. 5. I roasted them at 200°C for 30 minutes, until the pieces were browned.

Notes

Keep covered in the fridge for up to 3 days; you can simmer the meat a day ahead and brown it when you serve it. The pieces vary in thickness, so larger ones may need another 15-20 minutes of simmering; choose pieces that are as close in size as you can. If the garlic cloves have green shoots in the middle, remove them before crushing. The wine goes into the sauce without being boiled separately; for an alcohol-free version, replace the 100 ml with 100 ml broth. I serve it with soft polenta.