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Dinner

Beer Braised Hocks

alarm
Total Time:
2 hrs 25 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings
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Beer Braised Hocks
alarm
Total Time:
2 hrs 25 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


4 lb.
Smithfield Recipe Ready Fresh Pork Hocks, cut into 3-inch wide pieces and washed thoroughly
4 lb.
1 Tsp.
Coarse ground pepper
1 Tsp.
1 Tbsp.
Vegetable oil
1 Tbsp.
1
Leek (white part only) cut into thin slices
1
24 oz.
Ale beer
24 oz.
1/2 cup(s)
Rice wine vinegar
1/2 cup(s)
1/4 cup(s)
Low sodium soy sauce
1/4 cup(s)
3 Tbsp.
Dark brown sugar
3 Tbsp.
1 Tsp.
Crushed chili pepper
1 Tsp.
Kosher salt

Directions


  1. Rub hocks with crushed black pepper and set aside. Heat a large Dutch oven over high heat until very hot. Add oil. Place hocks into pot and sear on all sides until browned. Remove from pan and add leek slices. Sauté leek slices for 3 minutes. Return hocks to the pan. Add ale, vinegar and soy sauce. Liquid should cover the hocks. If not, add enough water to just cover the hocks. Stir in brown sugar and chili pepper. Bring mixture to a boil. Reduce heat to low and cover. Cook until meat is thoroughly cooked and nearly falling apart (about 2 hours), turning over once, halfway through cooking. Do not stir. Salt to taste.

  2. Serve Beer Braised Hocks over steamed rice, buttered noodles, mashed potatoes or sautéed cabbage with pan sauce spooned over the top.

For the Love of Meat

Ingredients


4 lb.
Smithfield Recipe Ready Fresh Pork Hocks, cut into 3-inch wide pieces and washed thoroughly
4 lb.
1 Tsp.
Coarse ground pepper
1 Tsp.
1 Tbsp.
Vegetable oil
1 Tbsp.
1
Leek (white part only) cut into thin slices
1
24 oz.
Ale beer
24 oz.
1/2 cup(s)
Rice wine vinegar
1/2 cup(s)
1/4 cup(s)
Low sodium soy sauce
1/4 cup(s)
3 Tbsp.
Dark brown sugar
3 Tbsp.
1 Tsp.
Crushed chili pepper
1 Tsp.
Kosher salt

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