A staple of Polish cuisine, the pork hock can be cooked in many different ways. Traditionally you will find that the hock is skinned and slow cooked for hours in sauerkraut or, for a quicker cook, in a pressure cooker or InstaPot. This recipe replaces the sauerkraut with a collection of root vegetables cooked in a pot and then the hocks are finished with a beer and honey glaze. Serve with mashed or baked potato. For the recipe, the parsnip can be substituted with parsley root or turnips. Substitute thinly sliced white onion for the leeks if not available.
Prep: 15 minutes
Cook: 1 hour 15 minutes
Rest: 15 minutes
Total: 2 hours
Serves: 2-4
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