I do not think raw pork hocks would not make great soup, smoked ones do though.I slow roast them, rub in a little sesame oil and sprinkle salt over and rub that in too, don't try and roast them on a high heat, long and slow is best.
pericles,
Oct 7, 8:38pm
I have used them in soups before, no complaints
davidt4,
Oct 7, 8:39pm
I braise pork hocks inChinese-style masterstock made with chicken stock, dark soy sauce, dried tangerine peel, five-spice powder, garlic, ginger, fennel seeds and Shaoxing wine.They are delicious and everyone loves them.You can freeze the masterstock for subsequent braises.
fifie,
Oct 7, 9:14pm
davidt4 wrote: I braise pork hocks inChinese-style masterstock made with chicken stock, dark soy sauce, dried tangerine peel, five-spice powder, garlic, ginger, fennel seeds and Shaoxing wine.They are delicious and everyone loves them.You can freeze the masterstock for subsequent braises.[/quote. These sound yummy, i have a few in the freezer so going to try this, thanks for sharing.
korbo,
Oct 7, 10:01pm
pop it into the slow cooker, and cook as you would cornbeef/pickle pork. very tasty.
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