This week is probably the most challenging and the most "push your comfort zone" type of recipe of the entire challenge.  And you can thank Kenny for that! 😂 When Kenny was traveling for work this fall, he had a meal at a restaurant and called me that evening to tell me how good it was and that he thought it should be a Recipe Challenge recipe. So here we are!

A few months ago, when we had pigs processed, we specifically had this cut done with this challenge in mind.  Fresh pork hocks aren't a cut we typically carry.  We have plenty of smoked hocks in stock, but unsmoked not so much. (That might change after we enjoyed them so much in this recipe!) Those of you that got the Recipe Challenge Bundle have a little leg up on the competition this week because they were included in your bundle.  I thought we might have some extra available for individual sale, but our bundles took all of the hocks we had. Sorry! While it isn't a popular cut, it can be sourced from a grocery store or a butcher.

This one does take some time, so it will definitely take some planning ahead.  And with it being the last Challenge of this series, I decided to give you two weeks to complete it. HOWEVER, we will also be throwing a bonus challenge in with it for these two weeks.  

So, you have two weeks to complete two challenges...

Challenge #6 - Roasted Pork Hocks with crispy onion straws

Bonus Challenge - Summer Sausage your way! (Use Wells Farms Summer Sausage in a cheese plate, on a charcuterie board, on a cracker, or whatever floats your boat.  We just want to see a picture of however you enjoy it!)

About the Cut

Fresh Pork Hock

Roasted Pork Hock with Crispy Onion Strings

*We served this Pork hock with garlic smashed yellow potatoes, a pan gravy made with the vegetables and pan drippings, and crispy onion strings.  Don't skip on the onion strings! They give a nice contrast in textures in the dish. 

I roasted the pork hock on their sides, however Kenny said the restaurant roasted them standing up with the bigger side down, so that the meat fell more to the bottom leaving the bone exposed at the top.  This led to a more impressive presentation.  You can do whichever you prefer. 

Ingredients:

1 - 2 Wells Farms Fresh Pork Hocks (We cooked two hocks for this recipe but one large one was enough for a meal)

2 medium onions, sliced

3 stalks of celery, chopped

2 cups carrots, chopped

3 cloves garlic

olive oil

salt and pepper

2 Tbsp Butter

1/2 cup flour

2 cups chicken stock

 

Directions:

1. Heat oven to 300 degrees.
2. Chop onions, carrots, and celery and add to the bottom of a Dutch oven.
3. Drizzle olive oil over vegetables and toss to coat.
4. Brush hocks with olive oil and season with salt and pepper.
5. Place the hocks on top of the bed of vegetables.
6. Cover and roast at 300 degrees for 3 hours
7. After 3 hours, turn oven up 400 degrees and roast uncovered for 45 minutes.

To make the Pan Gravy:

1. Remove hocks from Dutch Oven.
2. Place Dutch oven on stove over medium heat.
3. Add 2 tbsp butter and 1/2 cup flour
4. Mix vegetables and flour together and cook for a few minutes until flour starts to brown
5. Add chicken stock and stir until it begins to thicken into gravy

 

Serve over garlic smashed potatoes.

 

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Crispy Onion Strings Recipe

This is my favorite onion ring recipe! I am sharing the recipe taken from directly Food Network

Ingredients:

2 cups canola oil

1 large egg

1/2 cup milk

2 cups all-purpose flour

1 teaspoon cayenne pepper (this is what the recipe calls for - I used less so it wasn't as spicy for the kids)

1 teaspoon paprika (I used smoked paprika)

1 teaspoon garlic powder

salt and pepper

1 sweet onion

 

Directions:

1. In a medium sauce pot, heat the oil to 350 degrees. 
2. Whisk the egg and milk in a medium bowl.
3. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl.
4. Cut the onion in half and then slice into 1-inch-thick half rings, separate into short straw like pieces.
5. Add the onions to the milk mixture to soak
6. Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4-5 pieces at a time.
7. Add to the pot and fry until golden brown
8. Transfer to paper towels to drain.

 

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BONUS CHALLENGE - Summer Sausage

 

Summer Sausage your way! (Use Wells Farms Summer Sausage in a cheese plate, on a charcuterie board, on a cracker, or whatever floats your boat.) We just want to see a picture of however you enjoy it!