Pickled Pork Hocks Recipe

Name: Pickled Pork Hocks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 gallons water; 1 lb pickling salt; 1 teaspoon saltpeter (can be found at a drug store); 10 fresh pork hocks, cut in half crosswise; 2 stalks celery, chopped; 1 carrot, chopped-no need to peel; 1 medium yellow onion; 2 bay leaves; 8 whole allspice; 8 black peppercorns

Servings: persons

1
Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
2
At the end of the 10 days drain the meat and discard the liquid.
3
Rinse the hocks and place in a large pot.
4
ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
5
Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
6
When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 gallons water, 1 lb pickling salt, 1 teaspoon saltpeter (can be found at a drug store), 10 fresh pork hocks, cut in half crosswise, and more.

Yes, Pickled Pork Hocks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Pork Hocks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions