How to Sous Vide Pork Hocks

Pork hocks are a delicious and versatile cut of meat that can be used in a variety of dishes. They are typically cured and smoked, which gives them a distinctive smoky flavor and aroma. Pork hocks are also rich in collagen and fat, which makes them ideal for adding richness and depth to soups, stews, and other slow-cooked dishes.

Sous vide is a cooking method that involves sealing food in a vacuum-sealed bag and then cooking it in a water bath at a precise temperature. This method results in evenly cooked, tender, and juicy meat.

Here are the steps on how to sous vide pork hocks:

Ingredients

• 2 pork hocks
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup beef stock
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 1/2 cup red wine
• 2 teaspoons kosher salt
• 1 bay leaf

Instructions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. Combine all ingredients in a large zipper lock bag.
3. Seal the bag using the water immersion technique and place in the water bath.
4. Set the timer for 48 hours.
5. Cover the water bath with plastic wrap or foil to minimize water evaporation.
6. Add water intermittently to keep the pork submerged.
7. When the timer goes off, remove the bag from the water bath.
8. Skim accumulated fat from the top of the liquid and remove the shanks.
9. Discard bay leaf.
10. Heat broiler to high.
11. Place the shanks on a foil-lined baking sheet and broil until golden brown, about 5 minutes.
12. Meanwhile, pour remaining contents of the bag into a large saucepan.
13. Bring to a rapid simmer over medium-high heat and reduce until the sauce coats the back of a spoon, about 10 minutes.
14. Add the shanks to the sauce and toss to coat.
15. Serve.

Tips

• If you don’t have a sous vide cooker, you can cook the pork hocks in a slow cooker on low for 8-10 hours.
• You can also add other vegetables to the bag, such as potatoes, carrots, or celery.
• If you want a more intense flavor, you can marinate the pork hocks in the refrigerator for several hours before cooking.
• Pork hocks are a great source of protein and collagen. They are also a good source of vitamins and minerals, such as iron, zinc, and selenium.

Variations

• Spicy Pork Hocks: Add 1 teaspoon of chili powder and 1/2 teaspoon of cayenne pepper to the marinade.
• Sweet and Sour Pork Hocks: Add 1/4 cup of brown sugar and 1/4 cup of apple cider vinegar to the marinade.
• Garlic Pork Hocks: Add 1 tablespoon of minced garlic to the marinade.
• Herb Pork Hocks: Add 1 tablespoon of dried thyme and 1 tablespoon of dried rosemary to the marinade.

FAQs

Q: What is the best temperature to sous vide pork hocks?
A: The best temperature to sous vide pork hocks is 150°F (65°C). This temperature will result in tender, juicy meat that is cooked evenly throughout.

Q: How long should I sous vide pork hocks?
A: Pork hocks should be cooked sous vide for 48 hours. This will give the meat time to break down and become tender.

Q: Can I cook pork hocks in a slow cooker?
A: Yes, you can cook pork hocks in a slow cooker on low for 8-10 hours.

Q: What are some good side dishes to serve with pork hocks?
A: Good side dishes to serve with pork hocks include mashed potatoes, sauerkraut, and roasted vegetables.