Simmer these smoked pork
shanks (or hocks) to melting tenderness and serve with seasoned
mashed potatoes and steamed green beans.
Smoked
Pork Hocks with Horseradish-Garlic Mashed Potatoes
- 4 to 6 smoked pork hocks
2 onions, peeled and halved
2 carrots, coarsely chopped
2 whole garlic cloves
2 bay leaves
2 whole allspice berries
12 peppercorns
1 bunch parsley
- Place hocks in large stockpot
or Dutch oven with onions, carrots, garlic, bay leaves, allspice,
peppercorns and parsley. Add water to cover; bring to a boil,
cover, lower heat and simmer for 2 to 3 hours until hocks are
very tender.
- Remove hocks and serve
on bed of Horseradish-Garlic Mashed Potatoes.
Serves 4.
Horseradish-Garlic Mashed
Potatoes: To recipe
regular mashed potatoes to serve four, stir in 4 roasted and
peeled garlic cloves, 1 tablespoon prepared grated horseradish
and 2 tablespoons snipped parsley.
For roasted garlic: Wrap unpeeled cloves in heavy
foil and roast in 350°F (175°C) oven for 30 minutes, until very
tender. Let cool slightly, squeeze garlic from cloves.
Recipe provided courtesy
of Pork, Be Inspired®.
