Roast Pork Hocks

Some years ago I learned from a well known Kiwi chef that he considered the hocks the prime piece of a pig if you wanted roast pork. 

In our family we had always boiled them or used them in soup but I quickly discovered the chef was right – roast pork hocks are delicious!   We buy ours of course free range and from the local butcher.

They’re very good for the budget conscious too being one of the most inexpensive pieces and the bones can be used to make soup or stock afterwards making them even better value for money.

Method:

Rub hocks with olive or rice bran oil, sprinkle with your favourite seasonings and roast at 180C (350F) for about two and a half hours for an average size hock.

Serve hot or cold with roast vegetables or your favourite salad.