📝 About This Recipe
Transform humble pork hocks into a culinary masterpiece with this traditional wet-cure method that infuses the meat with deep, savory-sweet complexity. This recipe utilizes a balanced brine of pink salt, maple syrup, and aromatic botanicals to ensure the meat remains incredibly succulent while developing that classic rosy hue. Whether finished in a slow braise or a backyard smoker, these hocks provide a rich, collagen-packed base for the ultimate comfort food experience.
🥗 Ingredients
The Pork
- 4-6 large pieces Fresh Pork Hocks (skin-on, high quality pasture-raised preferred)
The Brine Base
- 2 quarts Water (filtered)
- 3/4 cup Kosher Salt (do not use table salt)
- 2 teaspoons Pink Curing Salt (Prague Powder #1) (essential for safety and color)
- 1/2 cup Maple Syrup (Grade A Dark for best flavor)
- 1/4 cup Brown Sugar (packed)
Aromatics and Spices
- 6 cloves Garlic (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 1 tablespoon Mustard Seeds (yellow or brown)
- 1 teaspoon Coriander Seeds (whole)
- 3 pieces Dried Bay Leaves
- 4 whole Cloves
- 4 sprigs Fresh Thyme
👨🍳 Instructions
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1
Thoroughly rinse the fresh pork hocks under cold water and pat them completely dry with paper towels. Inspect the skin and use a kitchen torch or razor to remove any stray hairs if necessary.
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2
In a large non-reactive stockpot, combine 1 quart of the water with the kosher salt, pink curing salt, maple syrup, and brown sugar.
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3
Place the pot over medium-high heat and stir constantly until the salts and sugars are fully dissolved. You do not need a rolling boil, just enough heat to create a uniform solution.
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4
Add the smashed garlic, peppercorns, mustard seeds, coriander, bay leaves, cloves, and thyme to the hot liquid. Let it steep for 5 minutes to release the essential oils.
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5
Add the remaining 1 quart of cold water (or ice cubes) to the pot to rapidly bring the temperature down. The brine must be completely chilled (below 40°F/4°C) before adding the meat.
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6
Place the pork hocks into a large, food-grade container or a heavy-duty brining bag. Pour the cooled brine over the hocks, ensuring they are completely submerged.
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7
If the hocks float, weigh them down with a heavy ceramic plate. Seal the container and place it in the back of the refrigerator for 3 to 5 days.
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8
Once the curing time is complete, remove the hocks from the brine. Discard the liquid and spices.
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9
Rinse the hocks thoroughly under cold running water to remove excess surface salt. Pat dry again.
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10
For the best flavor, place the rinsed hocks on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours. This develops a 'pellicle' (a tacky surface) which helps smoke or heat adhere better.
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11
To cook, place the hocks in a clean pot and cover with water or stock. Simmer gently for 3 to 4 hours until the meat is fork-tender and beginning to pull away from the bone.
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12
Alternatively, smoke the brined hocks at 225°F (107°C) for 4-5 hours until they reach an internal temperature of 190°F for a traditional smoky finish.
💡 Chef's Tips
Always use a non-reactive container like glass, stainless steel, or food-grade plastic; avoid aluminum which reacts with salt. Do not skip the pink curing salt (Prague Powder #1) if you want the classic pink ham color and protection against spoilage during the long cure. If you find the meat too salty after brining, soak the cured hocks in plain cold water for 1 hour before cooking to leach out excess salt. For a spicier kick, add a tablespoon of red pepper flakes to the brine mixture while heating. Ensure your refrigerator stays at a consistent 38°F (3°C) throughout the curing process for food safety.
🍽️ Serving Suggestions
Serve alongside a heap of slow-simmered collard greens and buttery cornbread. Dice the finished meat and use it as a flavorful base for a classic Split Pea or Navy Bean soup. Pair with a sharp, grainy Dijon mustard and a cold German Lager or a crisp Apple Cider. Shred the tender meat and serve over creamy stone-ground grits with a drizzle of honey. Serve whole with a side of sauerkraut and boiled new potatoes for a traditional Bavarian-style feast.