RecipeMuncher

It’s quite common to find cured pork hocks but of late I’ve noticed that fresh pork hocks are now available. They do look like mini legs of pork but I wouldn’t recommend roasting them as they are too fatty and don’t really contain enough meat to make it worth while. What I prefer to do is turn them into a ragu for pasta - it’s a two part process, the first being a slow braise until the meat falls off the bone. The second uses the braised meat and it’s acco (...)