Name: Pork Hock Stew
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 pieces pork hock (patted dry; about 700 g each); 1 tbsp canola oil (divided for browning); 1 piece yellow onion (peeled and chopped); 3 pieces carrot (peeled and cut into 3 cm pieces); 1 piece Turnip (peeled and cut into 3 cm pieces); 750 ml chicken stock (low-sodium); 2 tbsp All-purpose flour (for thickening); 1/2 tsp ground black pepper (freshly ground); 1/4 tsp Ground cinnamon (ground); 1/8 tsp ground cloves (ground); 1 tsp kosher salt (plus more to taste)

Zubereitung

Pat the pork hocks dry and season them on all sides with the salt and black pepper. Let them stand at room temperature for 15 minutes while you prepare the vegetables.

Heat the oil in a large Dutch oven over medium-high heat. Brown the hocks in two batches, turning until all sides are deeply golden, about 8 minutes per batch; transfer them to a plate.

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Reduce the heat to medium and add the onion, carrots, and turnip to the pot. Cook for 5 minutes, stirring, until the onion softens and the vegetables pick up the browned fond.

Sprinkle in the flour, cinnamon, and cloves. Stir for 1 minute until the flour coats the vegetables and smells lightly toasted, then gradually pour in the stock while scraping the bottom of the pot.

Return the hocks and any collected juices to the pot. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, turning the hocks once, until the meat is very tender and nearly pulling from the bones; confirm the thickest meat reaches at least 63°C/145°F.

Transfer the hocks to a board and let them rest for 10 minutes. Skim excess fat from the surface of the stew, then taste the gravy and adjust the salt and pepper.

Pull the meat from the bones in large pieces and return it to the pot. Serve the stew hot with the vegetables and gravy, checking that the reheated serving reaches 74°C/165°F if it has been chilled.

Canadian pork hock stew with root vegetables and brown gravy

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Warum dieses Rezept gelingt

Pork hocks provide collagen and savory depth during a long simmer, while root vegetables absorb the enriched broth. A small amount of cinnamon and clove gives the gravy the warm, distinctive character associated with traditional Canadian pork stews without making it sweet.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool the stew promptly, refrigerate it in a covered container for up to 4 days, or freeze it for up to 3 months. Remove any excess fat from the chilled surface before reheating if desired.

So wärmst du es auf

Reheat gently in a covered saucepan over medium-low heat until the pork and gravy reach 74°C/165°F, stirring occasionally and adding a splash of water if needed.