Pickled Pork Hocks Recipe
This hearty Pickled Pork Hocks Recipe features slow-simmered pork, vinegar, garlic, and warm spices for authentic comfort food flavor.
Equipment
- Large stockpot or Dutch oven
- Sharp knife
- Cutting board
- Measuring Cups and Spoons
- Tongs
- Large glass jars or airtight containers
- Fine mesh strainer
- Wooden spoon
- Ladle
Ingredients
- 4 large pork hocks cleaned
- 8 cups water
- 3 cups white vinegar
- 1 large onion sliced
- 6 garlic cloves smashed
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 2 teaspoons red pepper flakes
- 4 bay leaves
- 1 teaspoon mustard seeds
- 1 teaspoon whole allspice berries
- 1 teaspoon sugar
- 1 tablespoon pickling spice
- 2 celery stalks chopped
- 1 carrot chopped
Optional for serving:
- Sliced raw onions
- Crusty bread
- Boiled potatoes
- Hot sauce
- Fresh parsley
Instructions
Step 1: Clean the Pork Hocks
- Start by rinsing the pork hocks under cold water. Pat them dry with paper towels. If there are any rough spots or excess hair, carefully scrape or trim them away.
- This little bit of prep makes a big difference in the final texture and appearance.
Step 2: Simmer the Pork
- Place the pork hocks into a large stockpot. Add water, onion, celery, carrot, garlic, bay leaves, and salt.
- Bring everything to a gentle boil over medium-high heat. Once boiling, reduce the heat to low.
- Let the pork hocks simmer slowly for about 3 hours to 3 hours 30 minutes.
- You want the meat to become very tender without completely falling apart.
- As the pork cooks, skim away any foam or impurities that rise to the top.
Step 3: Prepare the Pickling Brine
- In another pot, combine vinegar, peppercorns, mustard seeds, allspice berries, red pepper flakes, sugar, and pickling spice.
- Bring the mixture to a gentle simmer for about 10 minutes.
- Your kitchen will smell incredible at this point — sharp vinegar mixed with warm spices and garlic.
Step 4: Cool the Pork Slightly
- Once the pork hocks are tender, carefully remove them from the cooking liquid.
- Allow them to cool slightly until safe to handle.
- You can leave them whole or cut them into smaller sections depending on your preference.
Step 5: Combine with the Brine
- Place the pork hocks into large glass jars or airtight containers.
- Pour the hot pickling brine over the meat.
- Make sure the pork is fully submerged in the liquid.
- Add some cooked onions and garlic from the broth if desired for extra flavor.
Step 6: Chill and Marinate
- Allow the jars to cool to room temperature.
- Cover tightly and refrigerate for at least 24 hours.
- Honestly, 48 hours is even better. The flavors continue developing beautifully.
Step 7: Serve
- Serve the pickled pork hocks chilled or slightly warmed.
- I personally love them cold with sliced onions, crusty bread, and a splash of hot sauce.