Stinco di maiale al forno con le patate (Roasted Pork Hock and Potatoes)

Ingredients

• 2fresh pork hocks
• 1onion, cut into wedges
• 1carrot, cut into chunks
• 1celery stalk, cut into lengths
• 1bay leaf
• to tastesalt and pepper
• 1 sprigfresh rosemary
• 1–2 clovesgarlic, peeled
• to tastesalt and pepper
• 500 g (about 1 lb), or morewaxy potatoes, peeled and cut into wedges
• to tasteolive oil
• to tastesalt and pepper
• to tasteolive oil
• 1 sprigrosemary
• 1–2 clovesgarlic, unpeeled
• as neededwhite wine

Instructions

1. 1

   Simmer the hocks

   Put the pork hocks, onion, carrot, celery, bay leaf, salt and pepper, rosemary and peeled garlic in a pan. Add enough water to cover and simmer for about 1½–2 hours, or pressure-cook for 30–45 minutes. Lift the hocks onto a board, score the skin in a crosshatch pattern, then leave them to cool and air-dry for a few minutes.

2. 2

   Season the hocks

   Finely chop and grind the dry marinade ingredients together to make a paste. Rub it over the hocks, working it into the scored skin and any exposed meat. If time allows, leave the meat to marinate for up to overnight; an hour will also work.

3. 3

   Roast the hocks

   Coat the bottom of a large baking dish or roasting pan with olive oil and add the hocks. Roast at 180°C for 45–60 minutes, basting from time to time with white wine or some of the simmering liquid.

4. 4

   Dress the potatoes

   While the hocks roast, toss the potato wedges in a large bowl with olive oil, salt and pepper.

5. 5

   Add the potatoes

   Take the hocks out of the oven and arrange the seasoned potatoes around them. Tuck in the rosemary and unpeeled garlic cloves, then return the pan to the oven. Roast and baste for a further 45–60 minutes, until the hocks and potatoes are tender and golden on the outside.

6. 6

   Rest and serve

   Leave the pork to rest for a few minutes before serving.

What is roasted pork hock?

Pork hock is the lower part of the leg, a flavourful cut with skin, connective tissue and meat that benefits from slow cooking. This Italian-style preparation first simmers the hocks, then roasts them with potatoes for a tender centre and browned exterior.

The two-stage method softens the meat before the oven finishes the dish. Potatoes roast in the pork juices, while rosemary, garlic and wine add savoury, aromatic notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 55g protein, 34g carbs, 54g fat.

The potatoes provide most of the carbohydrates, while the pork hocks contribute protein and much of the fat. Olive oil and the pork skin also add fat, so serve a moderate amount of potatoes alongside plenty of green vegetables for a more balanced plate.

The simmering aromatics

Vegetables and herbs: Onion, carrot, celery, bay leaf, rosemary and garlic flavour the cooking water as the hocks simmer. Use enough water to keep the meat covered, and save some of the liquid for basting if you prefer it to wine.

The liquid: Keep the pan at a gentle simmer rather than a hard boil. This gives the hocks time to soften before roasting.

Scoring and seasoning

Scored skin: Make shallow, even crosshatches with a sharp knife, taking care not to cut deeply into the meat. The cuts give the seasoning places to cling and help the skin brown during roasting.

Dry surface: Let the hocks cool and air-dry briefly after simmering. A less wet surface is easier to season and brown.

Getting the potatoes right

Waxy potatoes: These tend to hold their shape as they roast alongside the hocks. Cut the wedges to a similar thickness so they cook at roughly the same pace.

Room in the pan: Arrange the potatoes around the hocks rather than piling them up. Turn them during basting if needed so more sides meet the hot pan and cooking juices.

Basting and checking doneness

Basting: Spoon white wine or reserved simmering liquid over the hocks from time to time during both roasting periods. Use enough to moisten the surface without leaving the potatoes submerged.

Doneness: The potatoes should be tender when pierced, and the hock meat should feel soft. If either needs longer, continue roasting and check again rather than relying on colour alone.

Timing the two roasts

First roast: The hocks roast alone for 45–60 minutes at 180°C. This gives them a head start before the potatoes go in.

Second roast: Allow another 45–60 minutes after adding the potatoes. The stated total time is about 180 minutes, including the simmering stage and preparation.

What to serve alongside

Fresh contrast: Serve with a crisp green salad or simply dressed greens to balance the rich pork and potatoes. Keep the side lightly seasoned so it does not compete with the rosemary and garlic.

At the table: Spoon a little of the pan juices over the meat and potatoes. A bowl of the reserved cooking liquid can also be served alongside if you have kept some.

Recipe notes & tips

• Pat the hocks dry after simmering and give them a few minutes to air-dry before seasoning.
• Score the skin with shallow, evenly spaced cuts rather than cutting deeply into the meat.
• Use a roasting pan large enough to arrange the potatoes around the hocks in a single layer.
• Reserve some of the simmering liquid if you want an alternative to wine for basting.
• Baste during both roasting stages, but avoid adding so much liquid that the potatoes stew.
• Rest the hocks for a few minutes before carving or serving.

Variations

• Use reserved cooking liquid: Baste with the simmering liquid instead of white wine.
• Add extra rosemary: Tuck another sprig among the potatoes for a more pronounced herbal aroma.
• Adjust the garlic: Use the lower end of the stated amount for a subtler flavour.
• Increase the potatoes: Add more wedges if you want the pan to serve as a more substantial side.
• Add greens at the table: Serve with lightly dressed salad leaves for freshness alongside the rich roast.

Common mistakes to avoid

• Skipping the simmer: The hocks may not become tender in the roasting time alone; simmer them first as directed.
• Cutting too deeply: Deep scoring can slice into the meat; make shallow cuts through the skin instead.
• Crowding the potatoes: A crowded pan can prevent the wedges from browning; spread them around the hocks.
• Forgetting to baste: The surface can dry during the long roast; baste from time to time with wine or cooking liquid.
• Judging only by colour: Golden surfaces do not guarantee tender centres; check the potatoes and meat for softness.

How to store

Cool leftovers promptly, then store the pork and potatoes in a covered container in the fridge for up to 3 days. Reheat until piping hot in an oven, covered at first to limit drying, then uncovered briefly if you want to refresh the browned exterior.

Frequently asked questions