20 Flavorful Pork Hock Recipes Deliciously Tender

Craving rich, melt-in-your-mouth pork hocks but not sure where to start? Whether you’re after cozy Sunday stews, crispy slow-cooked delights, or global flavors that wow, we’ve got you covered. These 20 irresistible recipes transform humble pork hocks into tender, flavor-packed masterpieces—perfect for weeknight wins or weekend feasting. Get ready to fall in love with every juicy bite!

Braised Pork Hock with Soy Sauce and Star Anise

This melt-in-your-mouth pork hock is rich with savory soy sauce and warm star anise—a comforting dish that’s worth the slow simmer.

Ingredients

• 2 lbs pork hocks (about 2 large)
• 3 tbsp vegetable oil
• 4 cloves garlic, smashed
• 1-inch ginger, sliced
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp brown sugar
• 2 star anise pods
• 1 cinnamon stick
• 2 cups water
• 1 tsp salt

Instructions

1. Heat 3 tbsp vegetable oil in a heavy pot over medium-high. Sear pork hocks until golden on all sides, about 8 minutes total. Remove and set aside.
2. In the same pot, sauté 4 cloves garlic and 1-inch ginger for 1 minute until fragrant. Add 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp brown sugar, 2 star anise pods, and 1 cinnamon stick, stirring to combine.
3. Return pork hocks to the pot. Pour in 2 cups water and sprinkle with 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, turning hocks halfway, until meat is fork-tender.
4. Uncover and simmer another 15 minutes to reduce the sauce slightly. Discard star anise and cinnamon before serving.

The glossy, sticky sauce clings to the tender pork, with star anise adding a subtle licorice depth that’s irresistible over steamed rice.

Tip: For extra richness, skim and save the rendered fat after searing—stir a spoonful into the braising liquid.

German-Style Schweinshaxe with Crispy Skin

This showstopping pork knuckle delivers crackling skin and tender meat—perfect for a hearty weekend feast.

Ingredients

• 1 (3–4 lb) pork knuckle (skin-on)
• 2 tbsp coarse kosher salt
• 1 tbsp caraway seeds
• 1 tbsp black pepper
• 2 tsp garlic powder
• 1 tbsp vegetable oil
• 1 cup dark beer (like lager or stout)
• 1 cup low-sodium chicken broth
• 1 large onion, quartered

Instructions

1. Prep the pork: Pat the pork knuckle dry. Score the skin in a crosshatch pattern with a sharp knife, cutting just into the fat (not the meat). Rub with 2 tbsp coarse kosher salt, 1 tbsp caraway seeds, 1 tbsp black pepper, and 2 tsp garlic powder, pressing into the cuts.
2. Roast: Preheat oven to 325°F. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high. Sear the pork, skin-side down, for 5 minutes until golden. Flip, then add 1 cup dark beer, 1 cup chicken broth, and onion around the pork. Cover and roast for 2.5 hours.
3. Crisp the skin: Uncover, increase heat to 450°F, and roast for 20–25 minutes until the skin puffs and crackles. Let rest 10 minutes before serving.

The magic? Slow-roasting ensures melt-in-your-mouth meat, while the final high-heat blast gives that iconic crunch.

Tip: For extra-crispy skin, refrigerate the seasoned pork (uncovered) overnight before roasting.

Vietnamese Caramelized Pork Hock (Gio Heo Kho)

This sticky-sweet pork hock is fall-off-the-bone tender, with a rich caramel glaze that’s equal parts savory and indulgent—perfect for a weekend project that rewards patience.

Ingredients

• 2 lbs pork hocks (cut into 2-inch chunks)
• 3 tbsp fish sauce
• 1/4 cup granulated sugar
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1/2 tsp black pepper
• 1 cup coconut water
• 2 tbsp neutral oil (like grapeseed)
• 2 green onions (thinly sliced, for garnish)

Instructions

1. In a heavy pot, heat 2 tbsp neutral oil over medium. Add 1/4 cup granulated sugar and stir constantly until it melts into a deep amber caramel (about 5 minutes).
2. Add pork hocks, turning to coat in caramel. Cook 5 minutes until edges brown, then add 1 tbsp minced garlic and 1 tbsp minced shallot. Sizzle 1 minute until fragrant.
3. Pour in 3 tbsp fish sauce, 1/2 tsp black pepper, and 1 cup coconut water. Scrape up any stuck bits, then cover and simmer on low for 2 hours, stirring occasionally.
4. Uncover, increase heat to medium, and cook 15 more minutes until sauce reduces to a glossy glaze. Garnish with sliced green onions.

The magic here? The caramel isn’t just sweet—it deepens into a complex umami backbone thanks to the fish sauce and slow rendering of pork fat.

Tip: For extra tenderness, marinate the pork hocks overnight in the fish sauce and pepper before cooking.

Slow-Cooked Pork Hock with Root Vegetables

This melt-in-your-mouth pork hock gets cozy with earthy root veggies in a rich, savory broth—perfect for lazy Sundays when you want big flavor with minimal effort.

Ingredients:

• 2 lbs pork hocks (about 2 large)
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 large carrots, cut into 1-inch chunks
• 2 parsnips, cut into 1-inch chunks
• 1 lb baby potatoes, halved
• 2 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 bay leaves

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Sear pork hocks until browned on all sides, about 3 minutes per side. Transfer to a plate.
2. Add onion and cook until translucent, 3 minutes. Stir in 4 cloves minced garlic, 1 tsp smoked paprika, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper; cook 1 minute until fragrant.
3. Return pork hocks to the pot. Add carrots, parsnips, potatoes, 2 cups broth, 1 tbsp vinegar, and 2 bay leaves. Bring to a simmer.
4. Cover and reduce heat to low. Cook 2.5–3 hours until pork is fork-tender, stirring occasionally.
5. Discard bay leaves. Skim excess fat if desired. Serve pork and veggies with broth spooned over top.

The magic here? The pork hock’s collagen breaks down into silky richness that coats every bite of the sweet, tender veggies.

Tip: For extra depth, deglaze the pot with ½ cup dry white wine after browning the pork, then proceed with broth.

Smoked Pork Hock with Apple Cider Glaze

This smoky, sticky-sweet pork hock is fall-off-the-bone tender, with a glossy apple cider glaze that balances richness with a touch of tang.

Ingredients:

• 2 smoked pork hocks (about 1.5 lbs each)
• 2 cups apple cider
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 325°F. Place pork hocks in a Dutch oven or deep baking dish.
2. In a bowl, whisk together 2 cups apple cider, 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Pour over pork hocks.
3. Cover tightly with foil or a lid. Bake for 2.5 hours, basting every 45 minutes with the pan juices, until meat pulls easily from the bone.
4. Transfer pork hocks to a plate. Skim fat from the pan juices, then simmer uncovered for 10 minutes until reduced to a syrupy glaze. Brush generously over pork before serving.

The magic here is in the glaze—simmering the braising liquid concentrates the apple cider’s sweetness while keeping the pork incredibly juicy. Serve with crusty bread to swipe up every last drop.

Tip: For extra caramelization, broil the glazed pork hocks for 2–3 minutes before serving.

Filipino Paksiw na Pata (Pork Hock Stewed in Vinegar)

This tangy, tender pork hock stew is a Filipino comfort food classic—slow-cooked until the meat falls off the bone in a savory-sour sauce that’s downright addictive.

Ingredients:

• 2 lbs pork hock (pata), cut into 2-inch segments
• 1 cup cane vinegar (or white vinegar)
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 whole head garlic, cloves crushed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 banana pepper (or jalapeño), sliced (optional)

Instructions:

1. In a large pot, combine pork hock, 1 cup vinegar, 1 cup water, 1/2 cup soy sauce, 1/4 cup brown sugar, garlic, bay leaves, and peppercorns. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until the pork is fork-tender and the sauce thickens slightly.
3. Add sliced banana pepper (if using) and simmer uncovered for 10 more minutes. Discard bay leaves before serving.

The magic here is in the balance—the vinegar mellows into a rich tang while the pork releases its collagen, creating a silky sauce that clings to every bite.

Tip: For extra depth, char the pork hock pieces under a broiler for 5 minutes before stewing.

Pork Hock and Bean Soup with Herbs

This rustic soup is a hug in a bowl—tender pork hocks and creamy beans simmered with fresh herbs for deep, comforting flavor.

Ingredients:

• 2 lbs smoked pork hocks
• 1 cup dried navy beans, soaked overnight
• 1 large yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups chicken stock
• 2 bay leaves
• 1 tbsp fresh thyme leaves
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Add pork hocks, soaked navy beans, 6 cups chicken stock, 2 bay leaves, 1 tbsp thyme, 1 tsp black pepper, and 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
3. Remove pork hocks and shred the meat, discarding bones and skin. Return meat to the pot and stir in 1 tbsp apple cider vinegar. Simmer uncovered for 15 minutes to thicken slightly.

The magic here? The vinegar brightens the rich broth, while the herbs weave in earthy freshness. Tip: For extra depth, sear the pork hocks in the pot before adding veggies—it amps up the caramelized flavor!

Roasted Pork Hock with Mustard and Honey Glaze

This crispy-skinned pork hock gets a sticky-sweet upgrade with a tangy mustard and honey glaze—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 (2–3 lb) pork hock (skin scored by your butcher)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. Pat the pork hock dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper, pressing into the scored skin.
2. Place on a rack in a roasting pan and roast for 1 hour 30 minutes, until the skin starts to crisp.
3. Meanwhile, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 2 tbsp apple cider vinegar, and 1 tsp smoked paprika in a small bowl.
4. Brush half the glaze over the pork hock and return to the oven for 15 minutes. Repeat with the remaining glaze and roast another 15 minutes, until caramelized and the internal temperature reaches 160°F.
5. Rest for 10 minutes before serving.

The magic here? The glaze doubles down on crunch—sticky on the surface, crackling underneath—while keeping the meat juicy.

Tip: For extra-crispy skin, blast under the broiler for 2–3 minutes at the end (watch closely!).

Chinese Red-Braised Pork Hock (Hong Shao Zhou)

This melt-in-your-mouth pork hock is slow-cooked in a rich, savory-sweet sauce until it’s fall-off-the-bone tender—a showstopper for weekend dinners.

Ingredients:

• 1 pork hock (about 2 lbs), cleaned
• 2 tbsp neutral oil (like vegetable or peanut)
• 3 tbsp brown sugar
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1-inch ginger, sliced
• 3 garlic cloves, smashed
• 1 star anise
• 2 cups water
• 2 green onions, cut into 2-inch pieces

Instructions:

1. Brown the pork: Heat 2 tbsp oil in a heavy pot over medium-high. Sear the pork hock on all sides until golden (about 3 minutes per side). Transfer to a plate.
2. Caramelize the sugar: Reduce heat to medium. Add 3 tbsp brown sugar to the pot, stirring until melted and amber-colored (about 2 minutes).
3. Build the sauce: Return the pork to the pot. Add 3 tbsp soy sauce, 1 tbsp dark soy sauce, ginger, garlic, star anise, and 2 cups water. Bring to a boil, then reduce heat to low.
4. Simmer: Cover and cook for 2 hours, flipping the pork halfway, until tender. Add green onions in the last 10 minutes.
5. Reduce the sauce: Uncover, increase heat to medium, and simmer until the sauce thickens slightly (about 5 minutes).

The magic here? The dark soy sauce gives the pork a glossy mahogany hue, while the slow braise turns the collagen into pure silkiness. Serve it with steamed rice to soak up every drop.

Tip: For extra depth, replace ½ cup water with Shaoxing wine.

Pork Hock Terrine with Pistachios and Herbs

This rustic terrine is a showstopper—packed with tender pork, crunchy pistachios, and fresh herbs, it’s perfect for slicing and serving with crusty bread.

Ingredients:

• 2 lbs pork hocks, skin-on
• 1/2 cup shelled pistachios
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh thyme
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/2 cup dry white wine
• 1 tbsp olive oil
• 1 bay leaf

Instructions:

1. Preheat oven to 325°F. Rub pork hocks with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp coriander, and 1/2 tsp allspice. Heat 1 tbsp olive oil in a Dutch oven over medium-high, then sear pork until browned on all sides, about 8 minutes total.
2. Add 1/2 cup white wine and 1 bay leaf to the pot. Cover and braise in the oven for 2.5 hours until meat pulls apart easily. Let cool slightly, then shred meat (discarding bones and skin).
3. Fold shredded pork with 1/2 cup pistachios, 1/4 cup parsley, and 2 tbsp thyme. Press mixture firmly into a greased loaf pan, cover with foil, and refrigerate overnight.
4. To serve, invert terrine onto a board and slice into thick pieces. Serve chilled or at room temperature.

The pistachios add a buttery crunch, while the herbs keep every bite bright—ideal for a charcuterie board or a hearty picnic centerpiece.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Pork Hock Stew with Cabbage and Potatoes

This hearty stew is a one-pot wonder, with tender pork hocks, sweet cabbage, and buttery potatoes simmered in a rich, savory broth.

Ingredients

• 2 lbs smoked pork hocks
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cubed
• 1 small green cabbage, chopped (about 4 cups)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 1 bay leaf

Instructions

1. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the pork hocks and sear until browned on all sides, about 5 minutes total. Remove and set aside.
2. In the same pot, sauté 1 diced onion for 3 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Pour in 4 cups chicken broth, scraping up any browned bits. Return the pork hocks to the pot, along with 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp black pepper, 1 tsp salt, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add the potatoes and cabbage, submerging them in the broth. Cover and simmer for another 30 minutes until the potatoes are fork-tender and the pork easily pulls apart.
5. Discard the bay leaf. Shred the pork meat off the bones and stir it back into the stew. Taste and adjust seasoning if needed.

The magic here is in the pork hocks—they infuse the broth with deep, smoky flavor while staying melt-in-your-mouth tender. Serve with crusty bread to soak up every last drop.

Tip: For extra richness, stir in a splash of apple cider vinegar at the end to brighten the flavors.

Korean Spicy Braised Pork Hock (Jokbal)

This tender, sticky-sweet pork hock is braised in a fiery-savory sauce until it practically falls off the bone—perfect for a weekend project with big flavor rewards.

Ingredients

• 1 pork hock (about 2 lbs), cleaned and excess fat trimmed
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice wine (or dry sherry)
• 6 garlic cloves, minced
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tsp black pepper
• 4 cups water
• 2 green onions, sliced (for garnish)

Instructions

1. In a large pot, combine the pork hock, soy sauce, brown sugar, rice wine, garlic, gochujang, ginger, sesame oil, black pepper, and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 2.5–3 hours, turning the hock occasionally, until the meat is fork-tender and the sauce has thickened slightly.
3. Transfer the pork to a cutting board and slice into bite-sized pieces. Skim excess fat from the sauce, then drizzle the sauce over the pork. Garnish with green onions.

The magic here? The gochujang caramelizes into a glossy, spicy-sweet glaze that clings to every succulent bite. Serve with steamed rice and kimchi for the full experience.

Tip: For extra-tender meat, let the hock cool in the sauce for 30 minutes before slicing.

Pork Hock and Lentil Casserole

This hearty casserole combines tender pork hocks with earthy lentils for a stick-to-your-ribs meal that’s perfect for chilly evenings.

Ingredients:

• 2 lbs smoked pork hocks
• 1 cup dried green or brown lentils, rinsed
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 bay leaf
• Salt to taste (start with 1/2 tsp)

Instructions:

1. Preheat oven to 350°F. Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
2. Add 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp black pepper, and 1/2 tsp salt, stirring to coat the vegetables. Pour in 4 cups chicken broth and scrape up any browned bits.
3. Nestle the pork hocks into the pot along with 1 cup lentils and 1 bay leaf. Bring to a simmer, then cover and transfer to the oven. Bake for 1 hour 45 minutes until pork is fall-apart tender and lentils are creamy.
4. Remove bay leaf. Shred pork meat off the bones (discarding skin and bones) and stir back into the casserole. Adjust salt if needed.

The magic here? The pork hocks infuse the lentils with rich, smoky depth while keeping them from turning mushy—every bite is packed with soul-warming flavor.

Tip: For extra richness, stir in a splash of apple cider vinegar just before serving to brighten the flavors.

Pork Hock Confit with Garlic and Thyme

Slow-cooked until meltingly tender, this pork hock confit is a rustic showstopper with deep garlicky aroma and herbaceous thyme notes.

Ingredients:

• 2 pork hocks (about 1 lb each)
• 4 cups duck fat (or lard)
• 8 garlic cloves, smashed
• 6 sprigs fresh thyme
• 1 tbsp kosher salt
• 1 tsp black pepper

Instructions:

1. Preheat oven to 275°F. Pat pork hocks dry and rub all over with 1 tbsp kosher salt and 1 tsp black pepper.
2. In a Dutch oven, melt 4 cups duck fat over low heat. Add 8 smashed garlic cloves and 6 thyme sprigs, then submerge pork hocks completely in fat.
3. Cover and transfer to oven. Cook for 3.5–4 hours until meat pulls easily from the bone.
4. Remove hocks from fat (reserve fat for future use). For crispy skin, broil on a baking sheet for 3–5 minutes until golden.

The magic here? The low-and-slow confit method transforms tough cuts into fork-tender perfection while infusing every bite with rich, savory depth.

Tip: Serve over creamy polenta or white beans to soak up the luscious garlic-thyme fat.

Pork Hock and Split Pea Soup

This hearty soup is a cozy hug in a bowl, with tender pork hock and creamy split peas melding into rich, smoky perfection.

Ingredients:

• 1 smoked pork hock (about 1.5 lbs)
• 1 lb dried green split peas, rinsed
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute.
2. Add split peas, pork hock, 6 cups chicken broth, 2 bay leaves, 1 tsp thyme, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
3. Remove the pork hock and shred the meat, discarding skin and bones. Return meat to the pot and simmer uncovered for 15 minutes until thickened. Discard bay leaves before serving.

The magic here? The pork hock infuses the soup with deep, smoky flavor while the peas break down into velvety comfort—no blender required!

Tip: For extra richness, stir in a splash of heavy cream just before serving.

Pork Hock Tacos with Pickled Red Onions

These tender, slow-cooked pork hock tacos are packed with rich flavor, balanced by bright pickled onions for a crave-worthy bite.

Ingredients:

• 2 lbs pork hocks (about 2 large)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup chicken broth
• 1 large red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat oven to 325°F. Rub pork hocks with olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp cumin. Place in a Dutch oven with 1 cup chicken broth. Cover and braise for 3 hours until meat pulls apart easily.
2. Meanwhile, combine sliced red onion, apple cider vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Let sit at room temperature for at least 30 minutes, stirring occasionally.
3. Shred pork hock meat, discarding bones and excess fat. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
4. Assemble tacos with shredded pork, pickled onions, cilantro, and a squeeze of lime.

The magic here is in the contrast: smoky, melt-in-your-mouth pork against the tangy crunch of quick-pickled onions. It’s a taco that feels indulgent but comes together with minimal fuss.

Tip: For extra crispy edges, broil the shredded pork for 2–3 minutes before assembling.

Pork Hock and Sauerkraut Bake

This hearty bake combines tender pork hocks with tangy sauerkraut for a comforting dish that practically makes itself—perfect for a lazy Sunday supper.

Ingredients:

• 2 lbs pork hocks (about 2 large)
• 4 cups sauerkraut, drained but not rinsed
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp caraway seeds
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp brown sugar

Instructions:

1. Preheat oven to 350°F. Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium heat. Add 1 thinly sliced yellow onion and cook for 5 minutes until softened.
2. Stir in 4 cups sauerkraut, 1 tbsp caraway seeds, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 2 minutes to blend flavors.
3. Nestle pork hocks into the sauerkraut mixture. Pour 1/2 cup chicken broth around the hocks and sprinkle 1 tbsp brown sugar evenly over the top.
4. Cover and bake for 2 hours, then uncover and bake 30 minutes more until the pork is fall-apart tender and the sauerkraut is caramelized at the edges.

The magic here? The pork hocks melt into the sauerkraut, infusing it with rich gelatin while the caraway adds an earthy depth that balances the tang.

Tip: For extra crispiness, broil the bake for 2–3 minutes at the end—just keep an eye on it!

Pork Hock Ramen with Soft-Boiled Egg

This rich, slow-cooked ramen is a hug in a bowl—tender pork hock melts into the broth, while a jammy soft-boiled egg adds the perfect creamy touch.

Ingredients:

• 1 pork hock (about 2 lbs)
• 8 cups water
• 1 tbsp vegetable oil
• 3 garlic cloves, smashed
• 1-inch ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp brown sugar
• 1/2 tsp salt
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 eggs
• 2 green onions, thinly sliced
• 1 sheet nori, torn into strips

Instructions:

1. In a large pot, heat 1 tbsp vegetable oil over medium-high. Sear the pork hock until browned on all sides, about 8 minutes total. Add 8 cups water, garlic, and ginger. Bring to a boil, then reduce heat to low. Simmer covered for 2.5 hours until the meat pulls apart easily.
2. Remove the pork hock; shred the meat, discarding bones and skin. Strain the broth, then return it to the pot. Stir in 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp brown sugar, and 1/2 tsp salt. Simmer uncovered for 10 minutes.
3. Meanwhile, bring a small pot of water to a boil. Add eggs and cook for 6.5 minutes. Transfer to ice water, then peel and halve.
4. Cook ramen noodles according to package instructions (usually 3 minutes). Divide noodles between bowls, ladle hot broth overtop, and top with shredded pork, eggs, green onions, and nori.

The magic here? Simmering the pork hock low and slow transforms the broth into a silky, collagen-rich base that clings to every noodle.

Tip: For extra depth, char the ginger and garlic in a dry pan before adding to the broth.

Pork Hock and Chorizo Stew

This hearty Pork Hock and Chorizo Stew is a flavor-packed one-pot wonder—rich, smoky, and perfect for cozy nights in.

• 2 lbs pork hocks (about 2 large), cut into 2-inch pieces
• 8 oz Spanish chorizo, sliced into ½-inch rounds
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped into ½-inch coins
• 2 celery stalks, chopped
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken stock
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add chorizo and cook for 3 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. Add pork hocks to the pot and sear for 4–5 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add onion, garlic, carrots, and celery; sauté for 5 minutes until softened.
4. Stir in 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Cook for 1 minute until fragrant.
5. Return pork hocks and chorizo to the pot. Add diced tomatoes, chicken stock, and 1 bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until pork is fall-off-the-bone tender.
6. Discard the bay leaf. Skim excess fat if desired, then serve hot.

The magic here? The chorizo infuses the broth with smoky depth while the pork hocks melt into silky richness—no fancy techniques required.

Tip: For extra body, mash a few pieces of pork hock into the stew before serving.

Pork Hock and Potato Hash with Fried Egg

This hearty hash combines tender pork hock, crispy potatoes, and a runny fried egg for a satisfying one-pan meal that’s perfect for lazy weekend brunches.

Ingredients:

• 1 lb cooked pork hock, shredded (about 2 cups)
• 2 cups diced Yukon Gold potatoes (½-inch pieces)
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 10 minutes until lightly browned.
2. Add onion, smoked paprika, garlic powder, salt, and black pepper. Cook for 5 minutes until onions soften.
3. Stir in shredded pork hock and press mixture into an even layer. Cook undisturbed for 4–5 minutes to crisp the bottom, then flip sections and repeat.
4. Push hash to one side. Add remaining 1 tbsp olive oil to the empty space and crack eggs into it. Cover and cook 3–4 minutes until whites set but yolks are still runny.
5. Sprinkle with parsley (if using) and serve immediately.

The magic here? The pork hock’s rich gelatin melts into the potatoes, creating crispy-yet-creamy bites that pair perfectly with the egg’s silky yolk.

Tip: For extra crunch, leave the hash undisturbed a minute longer when crisping—patience pays off!

Conclusion

With these 20 flavorful pork hock recipes, you’re all set to enjoy tender, mouthwatering meals that’ll wow your family and friends. Whether you’re craving something smoky, spicy, or savory, there’s a dish here for every taste. Give them a try, and don’t forget to share your favorites in the comments! Loved this roundup? Pin it to save for later and spread the pork hock love!