Slow-Cooked Pork Hock in White Wine

Prep time 10 minutes Cook time 3 hours 30 minutes

Serves 4 people

Hocks have the advantage of being able to cooked in multiple ways and achieve equally incredible results. Slow-cooked, the hocks being sticky and moreish.



  • 2 pork hocks (rear hocks are preferable)
  • 2 tablespoons oil
  • 750ml white wine
  • 1L chicken stock
  • 2 cups sautéed vegetables (onion, fennel, celery, garlic)
  • 4 bay leaves
  • 1 tablespoon plain flour


  1. 1.
    Sear the pork hocks in the oil in a large heavy-based saucepan set over a moderate heat for 5 minutes, until lightly browned.
  2. 2.
    Pour in the wine and bring to a simmer, then add the stock, vegetables and bay leaves. Fit the lid, reduce the heat to low, then cook gently for 3 hours, until the hocks are tender. If using a slow-cooker, transfer to cooking insert and cook gently for 6-8 hours.
  3. 3.
    Strain the sauce, mix with the flour, then boil to reduce to a gravy consistency.