Hocks are not one of those food items that are sexy, popular or even generally used by themselves. But if you can get your hands on a few they are delicious and a perfect candidate for brining. Once cured they are a great addition to stews sauces and soups. Personally I like to combine the cured hock meat with my pulled pork to add that classic cure flavour and serve it with a great slaw on a fresh tortilla…
What you need:
- 4-6 Ham Hocks (ask your butcher)
- 4 litres of water
- 350g kosher salt
- 225g sugar
- 40g pink salt (sodium nitrite)
How it’s done:
- Place all the ingredients (except hocks) in a sauce pan large enough to hold all the hocks and simmer until everything is dissolved.
- Let the brine cool and refrigerate until cold.
- Add the hocks and cover with a weighted plate to make sure the hocks are thoroughly submerged and refrigerate for three days.
- After the allotted time, remove the hocks from the brine (discard the brine), rinse and let stand in your refrigerator for 8-12 hours.
- You can either hot smoke or heat in the oven (200F/95C) until the hocks reach an internal temperature of 150F/65C.