Saturday, May 8, 2010
Honestly, I don't know what comes close to a slow roasted pot of pork hocks and feet for its sheer yumminess. By slow roasting, you end up with incredibly tender, moist meat. The gelatin released from this yummy dish, is incredibly beneficial for bones and joint health. My farmer friends assured me that this dish was to die-for. I'll admit that when I first cooked pig's feet, I was a little apprehensive. Um, they're feet. But, one bite and any apprehension was gone. And, yes indeed, my kid's love this dish, too.
It couldn't be easier to make either. Just slow roast hocks and/or feet with some butter or some bacon fat that you have on reserve, some salt, and a couple of glugs of wine or homemade red wine vinegar. Let it roast in a 250 degree oven for approximately 10 hours. We like to eat ours with cauliflower rice because it does a great job of soaking up all of the wonderful drippings.
It shouldn't be too difficult to find pork hocks and feet. While I wouldn't use commercial sources, local farmers may have some for sale. We always make sure we ask the butcher to include all these juicy bits when we are giving our cutting instructions.