Pickled Pork Hocks Recipe


Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings8
MethodMain Ingredient


 Fresh pork hocks4 Pound (4 Hocks, 1 Pound / 1/2 Kilogram Each)
 Water2 Cup (32 tbs)
 White distilled vinegar1⁄2 Cup (8 tbs)
 Bay leaf1 Small
 Garlic cloves6 Medium, peeled and crushed slightly
 Dark brown sugar2 Tablespoon
 Salt1 Tablespoon
 Whole black peppercorns1⁄2 Teaspoon
 Soy sauce2 Tablespoon (Preferably Japanese)

Nutrition Facts

Serving size

Calories 528 Calories from Fat 321

% Daily Value*

Total Fat 36 g54.8%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 1077.2 mg44.9%

Total Carbohydrates 5 g1.8%

Dietary Fiber 0.12 g0.47%

Sugars 3.8 g

Protein 43 g85.8%

Vitamin A 0.5% Vitamin C 5.6%

Calcium 1.9% Iron 10.7%

*Based on a 2000 Calorie diet


Combine the water, vinegar, bay leaf, garlic, brown sugar, salt and peppercorns in a heavy 4- to 5-quart [4- to 5-liter] casserole and stir until the sugar and salt dissolve.
Add the pork hocks, turning them about with a spoon until they are evenly coated with the vinegar mixture.
Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for one and a half hours. (Check the pork from time to time; if the liquid seems to be cooking away, replenish it with boiling water.)
Stir in the soy sauce, cover again and simmer for 30 minutes longer, or until the pork is tender and shows no resistance when pierced with a small, sharp knife.