Paleo Dinner Recipes:
Juicy Ham Hocks with Orange and 5-Spice
PREP/COOK TIME: 1 hour 30 minutes
Ham hocks are also known as pork knuckles, and they are widely used in soul food recipes. Ham hocks are also a popular ingredient in scrapple, a type of meatloaf. You can boil them with escarole or serve them with mixed vegetables and mustard.
It is fair to say that ham hocks are an underrated ingredient. They are cheap and not difficult to find, but a lot of people aren’t sure how to cook them to tender perfection.
In this recipe we are using green onion, garlic, 5-spice, orange and coconut aminos for a delicious Chinese flavor. Consider serving these with sauteed broccoli or collard greens on the side.
Ingredients:
2 green onions
2 garlic cloves
2/3 tablespoon coconut oil
3 ham hocks
2/3 tablespoon Chinese 5-spice
1/3 cup good quality chicken broth
1/3 cup orange juice
1/3 cup coconut aminos
Salt and black pepper, to taste
Fresh parsley, for garnish
Method:
First saute the green onions and garlic or coconut oil for 5 minutes, then add the ham hocks and sear until brown on both sides. Add the 5-spice, chicken broth, orange juice, and coconut aminos, along with some salt and black pepper.
Bring the mixture to a boil, then turn the heat down and cook, covered, for an hour or until the meat is tender. Remove the lid from the pot and simmer for 10 minutes to reduce the liquid further. Serve garnished with fresh parsley.
- 2 green onions
- 2 garlic cloves
- ⅔ tablespoon coconut oil
- 3 ham hocks
- ⅔ tablespoon Chinese 5-spice
- ⅓ cup good quality chicken broth
- ⅓ cup orange juice
- ⅓ cup coconut aminos
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- First saute the green onions and garlic or coconut oil for 5 minutes, then add the ham hocks and sear until brown on both sides. Add the 5-spice, chicken broth, orange juice, and coconut aminos, along with some salt and black pepper.
- Bring the mixture to a boil, then turn the heat down and cook, covered, for an hour or until the meat is tender. Remove the lid from the pot and simmer for 10 minutes to reduce the liquid further. Serve garnished with fresh parsley.
