Roasted Pork Hocks

  • prep time1 min
  • total time 150 min
  • serves

This meaty main is brined for 3 days to infuse the pork hocks with incredible flavour. Note: Pork hocks take 3 days to brine. Courtesy of Claudia Giermindl of Gasthof Old Bavarian Restaurant.

214 Ratings
Directions for: Roasted Pork Hocks


½ cup salt

½ cup sugar

¼ cup pickling salt

2 (1-2 lb) pork hocks

½ tsp ground pepper

½ tsp caraway seeds

2 large onions, skin-on

1 stalks celery

1 Tbsp Maggi sauce

1 Tbsp flour

1 Tbsp cornstarch


1. To prepare the brine, fill a large container with 2 gallons of cold water; stir in salt, sugar, and pickling salt.

2. Add pork hocks to brine; cover and refrigerate for 72 hours, stirring once a day.

3. Preheat oven to 375ºF.

4. Remove pork hocks from brine and rinse with cold water. Transfer pork hocks to a large roasting pan and sprinkle with pepper and caraway seeds.

5. Add onions and celery stalk to the roasting pan and season pork hock with Maggi sauce.

6. Add 4 cups of water to the roasting pan. Roast pork hocks for 2 ½ hours, or until meat pulls away easily from the bone.

7. Remove pork hocks from roasting pan and transfer the drippings to a small pot; thicken gravy with flour and cornstarch and stir over medium heat until thickened for 2-3 minutes, or until gravy is thick enough to coat the back of a spoon.

8. Slice pork hocks into ¾-inch slices and plate. Spoon gravy over the pork hocks. Pork hocks are best served with sauerkraut and roasted vegetables.

See more: Pork, Main, Dinner, Slow Cook

More Recipes You'll Love