Meat
Hind Hock
Hind hocks are the rear lower leg—meatier than front hocks in many pigs, classic for ham hocks, Chinese braised trotter-adjacent dishes, and sticky caramelised braises. Skin, tendon, and meat turn glossy with time. Braise in soy, beer, or stock until the bone loosens. Crisp skin under a broiler at the end if desired. Hind hocks take spice pastes well. Provide bones for gnawing; the best bites cling near the joint.
Track this ingredient
Characteristics
Preparations
Traits
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 11.3 g
- Saturated Fat 5 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.09 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 66.2 mg
- Sodium 60.8 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 59.3 g
- Energy 194 kcal
- Water 59.3 g
- Protein 21.8 g
- Fat 11.3 g
- Saturated Fat 5 g
- Monounsaturated Fat 5.09 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.69 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.35 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 376 mg
- Major Minerals 375 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.69 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.35 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Hind Hock of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Chinese red-braising made hind hocks a banquet and family-celebration dish.
American smokehouses cured and smoked hind hocks for retail bean pots.
Gastropubs plated sticky braised hind hocks as a deliberate collagen-rich main.