Osso Porko

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30 minutes

2 hours


    • 1 lb
      500 g
      Canadian Pork Hocks, cut across into 4 pieces
    • 1/2 cup
      125 mL
      all purpose flour
    • 2 Tbsp
      25 mL
      canola oil, divided
    • 1
      large onion, diced
    • 4
      cloves garlic, minced
    • 28 oz
      796 mL
      can tomatoes, chopped
    • 28 oz
      800 mL
      beef or chicken stock, (use empty tomato can to measure)
    • 2 Tbsp
      25 mL
      tomato paste
    • 1 Tbsp
      15 mL
      chopped fresh thyme (or 1 tsp/5 mL dried)
    • 1 tsp
      5 mL
      grated lemon rind
    • 1 Tbsp
      15 mL
      minced garlic
    • 1 Tbsp
      15 mL
      chopped fresh parsley
    • salt and freshly ground black pepper


Dredge pork in flour. Heat 1 Tbsp/15 mL oil in a skillet; cook pork until browned on both sides, working in batches if necessary. Heat the remaining 1 Tbsp/15 mL oil in a large ovenproof casserole, and sauté onions and garlic until onions are soft. Add browned pork, tomatoes, stock, tomato paste, and thyme. Bring to a simmer and place, uncovered, in an oven at 350°F (180ºC) for about 1 1/2 hours, or until pork is tender and almost dropping off the bone. Meanwhile, make Gremolata. Combine lemon rind, garlic and chopped parsley. When ready to serve, stir in the gremolata, check seasoning, and add salt and pepper if necessary.

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