Smoked Pork Hocks with
Horseradish-Garlic Mashed Potatoes
Simmer these smoked pork shanks (or hocks) to melting tenderness and serve with seasoned mashed potatoes and steamed green beans.
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
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.
Makes 4 servings.
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 National Pork Board.