Pork hocks if cooked to my taste, is my all time favorite dish to eat. This part comes from the picnic shoulder of the pig and is pretty similar to the pork shank cross cuts. They are best served for a main meal because it can be considered a heavy dish, for both the light and heavy eater. It's best to cook them by either braising, barbecuing or by cooking with gravy.
I personally am in love with pork hocks because my mother used to cook it a lot and I appreciate my mother's tokens of love although my waist size does not. I learn that they can be cooked in a variety of ways, but my all time favorite method is to braise them.
The one recipe I recall is by cooking the pork in a slow cooker, with some white wine, one cup of light soy sauce, one cup of dark salted rice wine, half a cup of palm sugar, one third cup of sliced ginger, four garlic cloves, one onions, half a teaspoon of sesame oil, one cinnamon stick and three one inch inches of orange peel. This recipe can be followed by cooking the pork on the stove by covering the pot with a lid and allowing it to simmer for about 2 hours. The pork can be served with rice or pasta as a side dish.
For those with an addiction to roasted food, barbecued pork hocks is just for you. The taste and the aroma are indescribable and only so much can be explained in an article. The first step is to marinate the pork by marinating it with a mix of onions, black pepper, bay leaves, honey, oyster sauce and some light soy sauce. Allow the pork to marinate for about an hour or two, but just remember that the longer you allow the meat to marinate, the more intense the taste. After that, place the meat on the wired grill and allow the pork ten to fifteen minutes to be cooked on each side to ensure they're cooked slowly and properly so every part is well done. You can serve the pork with black pepper sauce or without any sauce for that matter.
One thing that can not be denied is that this dish is calorie packed and should not be eat too much without one worries about one's expanding waistline and blood pressure but they're too delicious to pass, and with delicious recipes like these, who can resist ?