Ham-Hocks the San Martiño Way

This is comfort food at its best. Ham hocks are inexpensive and when cooked properly they are delicious. This recipe was passed down from our family but we added a couple of the New World ingredients that takes advantage of the bounty of foods here in North Texas.

Category: From the Farm

4 cups of chicken stock
1 tbsp of brown sugar
1 cup black soy sauce
1 cup of white wine
2 cardamom seeds
1 sticks of cinnamon
1 or 2 whole pods of star anise
½ cup of dice carrots
2 tbsp of oil
4 fresh pork hocks
2 heads of garlic, peeled and crushed
1 red Thai chilis, sliced1 large opinion diced
Juice from 1 lime

In a hot pan add the onions, carrots and celery and cook briefly for 3 to 5 minutes until onions start to become translucent. Add Soy sauce and cook an additional 1 to 2 minutes. Set aside.

If the ham hocks are fresh, brown them in a hot pan or in oven until they have a glazed dark brown color (about 4 to 5 minutes per side). If pork is already smoked them omit this step.

Mix all ingredients in a crock-pot and turn on low for 6 to 8 hours. Add enough chicken broth to reach the top of the ham hocks. If not using a crock-pot put all ingredients in a Dutch oven, bring to a boil, then set on simmer for 2 or 3 hours until the meat falls of the bone. Serve over rice or with potatoes.

Wine Pairing: A medium body red such as our Heritage Red, Mataro or Tempranillo will go well with this rich dish.