Pork Hock

Description

Pork Hock is a proper low-and-slow cut — rich with connective tissue and collagen that transforms into tender, fall-apart meat with the right amount of patience. Whether you're braising it whole, roasting it until the skin crackles, or simmering it as the backbone of a soup or stew, this is the kind of cut that rewards time more than skill.

Australian pork hocks come from the lower part of the leg, just above the trotter. They're naturally lean but packed with flavour, and the generous amount of skin and bone means they release gelatine into whatever they're cooking in — giving you a rich, silky broth or sauce without any extra work. That's why they're the foundation of so many classic dishes, from German-style pork knuckle and Chinese braised pork to a simple pea and ham soup.

One hock weighs around 600 grams and makes a generous meal for one cooked whole, or enough meat for a hearty soup or stew that serves four. If you've never cooked with pork hock before, think of it as the budget-friendly cut that makes you look like you spent all day in the kitchen — because you basically did, and the result is worth every minute.

Quick Facts

• Type/Cut: Pork hock — lower leg cut with skin and bone
• Key features: Rich in gelatine and collagen, Australian pork, ideal for slow cooking
• Best for: Braising, roasting, soups, stews, stocks, traditional dishes
• Flavour/texture: Lean, rich meat that becomes tender and fall-apart with slow cooking
• Prep notes: Requires slow cooking — not suited to quick methods; sold by weight

Why You'll Love It

• Slow-cooked pork hock delivers deep, savoury flavour and a texture that's impossible to rush — well worth the wait
• The skin, bone, and connective tissue release natural gelatine as it cooks, giving you a rich, silky sauce or broth with zero extra effort
• Incredibly versatile — roast it whole for crispy crackling, braise it in stock and aromatics, or use it as the base of a hearty soup or stew
• A budget-friendly cut that punches well above its weight in flavour and presentation
• Great for meal prep — cook a couple of hocks on the weekend and use the meat and broth across multiple meals during the week

Cooking Tips

• Braised: sear the hock in a hot pan until golden, then transfer to a heavy pot with stock, vegetables, and aromatics; cover and cook at 160°C for 2.5 to 3 hours until the meat is fork-tender
• Roasted: score the skin, rub with salt and oil, and roast at 180°C for 2 to 2.5 hours; finish under a hot grill for a few minutes if you want extra crackling
• Soup or stew: add the whole hock to a large pot with water, vegetables, and herbs; simmer gently for 2.5 to 3 hours, then remove the hock, shred the meat, and return it to the pot
• After cooking, let the hock rest for 10 to 15 minutes before pulling the meat off the bone
• The cooking liquid is liquid gold — strain it, skim the fat, and use it as a stock base for soups, risotto, or braises

Serving Ideas

• Braised whole and served over creamy mashed potatoes with braised red cabbage and a spoonful of the cooking juices
• Shredded and folded through fresh ribbon pasta with sage butter and a generous crack of black pepper
• Slow-cooked, pulled, and piled into soft rolls with apple slaw and mustard for an epic pork sandwich
• Add Pork Hock to your next order for the kind of cut that turns a slow Sunday into something worth looking forward to.