ham hock and pig hock bargain food!

Juliep

So for tea tomorrow veg has to go in tonight with shank, i was thinking i had to do that in the morning, better get up off my backside then.

Thanks

Pink.

Hi Julie,

There are some more ideas on this older thread: pig hock bargain food!

Pink

Juliep

Just discovered that my bag of broth mix is actually only bearl barley...... will that do or do i need to hit the shops early in morning.

Julie

Frugal_Fox

Okay - So a Pork Hock is an uncured version of a Ham hock -and therefore won't need to be soaked first ( I assume?).

Bought just under a kilo of Pork Hock at the local farmers market for 83p - which I thought may be a bargain. I think I'm going to follow Liz's 'recipe' about slow cooking it, using the broth for soup and pressing the meat to slice... Will let you all know tomorrow if it worked, or if we had egg and soldiers for tea!

Louisepp

My Mum used to call it knuckle and we lived on it in the 60's. She would boil it, then mince it using a hand mincer that attached by suction and a level to the table.

Then she made a knuckle pie and left the rest to go cold for salad and sandwiches:j

Nothing like a knuckle and lettuce sandwich:T

ariba10

It would not be wise to ask for a Knuckle sandwich these days.

kunekune

Is knuckle pie similar to fidget pie? (not that I know what fidget pie is!). Wonderful ideas in this thread.

Kadeeae

I am still (thick) confused to the different terms used for a 'hock'. At our butchers there are always two types available. Smoked, which I use for a "boiled dinner" (US speak?) - the hock put on the hob, almost covered with water and potato,carrot,onion and most anything else you like added later but it cooks slowly most all day long (also done in the slow cooker). Delicious.

The other type available is cooked which we slice off the bone and use for sarnies - soooo good and soooo much cheaper than any pre-pack sandwich meats.

Either way they are usually quite large - not sure on weight - never have I gotten one that was over £1. Even after slicing off the fatty layer and taking away the bone there is still quite a bit of meat, and very tasty too!

Uncooked and unsmoked would just be a "pork" hock, then?

yraunaj

have just bought a reduced pork hock, but dont know what to do with it, i've had a ham/gammon hock before, any ideas would be good. thanks

bellaquidsin

Place it in a roasting tin with a chopped onion, a bit of dried sage and a drop of water. Cover the tin and cook for about 4hrs on reg.2. Serve with apple sauce and veg of your choice and pass it off as a roast pork dinner. It's delish.

Bella.