Pork hocks are the lower part of a pig's leg, located just above the hoof, and are known for their rich, flavorful meat and high collagen content. They consist of tough, sinewy muscle and skin, making them ideal for slow-cooking methods such as braising, simmering, or slow roasting. When cooked, pork hocks become tender, with the collagen breaking down into a gelatinous texture that adds a rich depth to soups, stews, and broths. Often used in traditional dishes like German sauerbraten, Southern-style collard greens, or bean soups, pork hocks offer a hearty, flavorful addition to many recipes. The skin can become crisp and delicious when roasted, while the meat remains moist and flavorful.
