Ingredients with Measurements:
- 2 pork hocks, about 2 pounds each
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 cloves garlic, minced
- Salt and pepper, to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the Dijon mustard, olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Rub the mixture all over the pork hocks, making sure to coat them evenly.
4. Place the pork hocks in a roasting pan and roast in the preheated oven for 2 to 2 1/2 hours, or until the internal temperature reaches 160°F.
5. Remove the pork hocks from the oven and let them rest for 10 minutes before carving.
Time:
Preparation time: 10 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Protein: 44g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of mustard you prefer, such as whole grain or spicy brown.
- You can use dried herbs instead of fresh, but reduce the amount by half.
Variations:
- Add sliced onions and carrots to the roasting pan for added flavor.
- Use different herbs, such as sage or oregano, to change up the flavor profile.
- Substitute the pork hocks with pork shoulder or pork loin.
Tips and tricks:
- Make sure to coat the pork hocks evenly with the mustard and herb mixture for maximum flavor.
- Use a meat thermometer to ensure that the pork hocks are cooked to the proper temperature.
- Let the pork hocks rest before carving to allow the juices to redistribute and keep the meat moist.
Storage instructions:
Store leftover pork hocks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork hocks in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork hocks on a platter with roasted vegetables and a side of mustard sauce.
Garnishes:
Garnish with fresh herbs, such as rosemary or thyme.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the pork hocks are not cooked to the proper temperature, continue to roast them until they reach 160°F.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with raw pork to prevent the spread of bacteria.
Food history:
Roasted pork hocks are a traditional German dish, also known as Schweinshaxe.
Flavor profiles:
Savory, herbaceous, and slightly tangy from the mustard.
Serving suggestions:
Serve the pork hocks with a side of mustard sauce and a cold beer for a classic German meal.
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