Wild Boar Hocks

Braised Boar Hocks

Seduced by these exotic-sounding chunks of meat at the Farmer’s Market, I scoured the interweb for a suitable recipe. In the absence of any solid leads, I decided to try a variation on my previous braising projects.

2 Wild boar hocks
1/2c Flour
2 Tbsp Canola oil
4 strips of bacon
1 Medium Onion
2 Leeks
2 Carrots
1 Rib Celery
3 Cloves garlic
6 Dried figs ()
1 cup White beans
2 large chorizo sausages
A few sprigs thyme
2 dried chilies
2-3 Bay leaves
2 c Red Wine
3 c Stock (I used beef stock)
Salt / Pepper

Rinse dry beans well and soak overnight.

Season the hocks with salt and pepper and dredge in flour. In a steel/ceramic roasting pan on high heat, sear meat on all sides. Remove from pan. Reduce heat to medium-high, add chopped bacon to pan and cook until it gets brown and lovely. Remove some of the fat and add carrots, onion, leeks and celery. Cook over medium heat until soft. Add minced garlic, figs and herbs and cook for another minute.

Add wine and reduce over medium heat by half. Add beans, hocks and enough stock to mostly cover. Cook covered in a 250 degree oven. After an hour and a half, turn the meat and cook for another hour and a half or until tender.

I decided to add Chorizo sausage to give the dish a bit of zip. I seared them before adding them to the pot for the last half hour of cooking.

Overall, I was very pleased with the texture of the meat and the flavour of the dish. I did notice that the tiny little fig seeds were distributed throughout the dish during the cooking process. They were a bit odd… like little mustard seeds that would pop in your mouth. Perhaps dates, raisins or some other dried fruit would be better suited.

4 Comments

  1. David says:

    Sounds delicious!

  2. Troy says:

    these were really really tasty

  3. nicole says:

    Bacon AND chorizo???? It sounds amazing! Makes me wish it felt more autumn-y down here! Maybe this weekend we will just have to crank up the air conditioner, find the box of sweaters in the bottom of the closet, put on a soso album, and cook!

  4. Troy says:

    Judging by the frequency and content of my posts I guess I only really get charged up to cook when things start to cool off! I don’t know how you guys handle the heat!

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