Meat
Hock
Pork hock is the joint between shin and foot—skin-on, bone-in, collagen-rich—smoked or fresh. It flavours beans, greens, and soups, or stars as a braised main when meaty enough. German Eisbein and American ham hocks share this anatomy. Simmer long until skin softens; smoke first for depth. Serve with mustard and bread or strip meat into pots. The bone is non-negotiable for flavour. Plan hours, not minutes. Chill cooking liquid to lift fat if a cleaner broth is wanted.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.7 g
- Saturated Fat 5.16 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.2 mg
- Sodium 61.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 60.3 g
- Energy 200 kcal
- Water 60.3 g
- Protein 21.9 g
- Fat 11.7 g
- Saturated Fat 5.16 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.72 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.57 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 311 mg
- Major Minerals 310 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.72 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.57 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Hock of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Central European boiled-pork culture made the hock a tavern centrepiece.
American South kitchens kept smoked hocks as the seasoner for beans and greens.
Gastropubs plated sticky hocks for diners seeking gelatinous, old-world texture.