Easy Pork Hock Casserole

Prep time 10 minutes Cook time 3 hours 30 minutes

Serves 4 people

The combination of moist and dry heat allows a unique texture to pork hocks – fine crackle and tender meat.



  • 2 pork hocks (rear hocks are preferable)
  • 1 tablespoon oil
  • sea salt flakes and freshly-ground black pepper
  • 2 cups finely-diced vegetables (onion, celery, fennel, garlic)
  • 1 litre vegetable juice


  1. 1.
    Preheat oven to 160°C. Rub the pork hocks with oil then season generously with salt and pepper.
  2. 2.
    Sear in a large heavy-based frying pan set over a moderate heat for 10 minutes, until well-browned.
  3. 3.
    Transfer to a lidded casserole dish with the vegetables and juice, then bake for 2½ hours, until tender.
  4. 4.
    Increase oven to 230°C and bake for a final 45 minutes