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    You are in: Home / Community Forums / Recipe Requests - General / spaghetti sauce with pork hocks?
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    spaghetti sauce with pork hocks?

    Len23
    Thu Sep 02, 2010 3:17 pm
    Food.com Groupie
    I have a freezer full of pork hocks from our half a pig- a few ppl have recommended making spaghetti sauce with them but i can't find a recipe when I searched- does anyone have a good one? Or just basic instructions icon_lol.gif .

    Any other recipe recommendations would be great too- I have 3-4 pkgs to use up! Freezer friendly is great as well- our second baby is due anytime in the next month, eek!
    Dee514
    Thu Sep 02, 2010 4:00 pm
    Forum Host
    I would say to start with a basic sauce recipe that you like, and substitute the pork hocks for the neck bones and pork ribs.
    Both of these recipes are similar enough to the way I've made "gravy" for over 50 years that there was no point in posting another recipe.

    Sunday Gravy (Real Italian Spaghetti Sauce)and Meatballs

    Soprano's Sunday Gravy (Spaghetti Sauce)
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    The first thing that comes to my mind when I hear pork hocks is bean soups (they freeze well too), as well as a few Eastern European recipes. Here are some recipes that use pork hocks:

    Slow Cooker Split Pea Soup
    Homemade Navy Bean Soup
    Green Beans and Ham Hocks
    Classic Italian Minestrone (Soupe Paysanne)
    My Mom's Lentil Soup
    Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta)
    Zuurkool Met Spek - Sauerkraut and Pork Hocks
    French Canadian Ragout
    Ragot De Pattes De Cochon (Pork Stew With Meatballs)
    Romanian Sarmale (Cabbage Rolls)
    Schweinshaxe (German Ham Hock)
    Patti O'Furniture
    Thu Sep 02, 2010 6:17 pm
    Food.com Groupie
    These recipes sound really great - could I substitute boneless country spareribs for the hovks ? ( I have some of those to use up ). Thansk
    Dee514
    Thu Sep 02, 2010 6:42 pm
    Forum Host
    Actually the sauce recipes call for ribs (I use country cut because they are meatier), but some people prefer spare ribs in their sauce. Basically you want to use a cut of pork that has bones, as its the bones cooking in the sauce that gives it its great flavor. Of course what ever cut you use, it should be well browned before adding to the sauce.

    As for the other recipes, I don't see why you couldn't use any cut (of pork) you want. I frequently use thick cut (1 1/2-2-inch thick) pork chops.
    threeovens
    Fri Sep 03, 2010 3:37 am
    Food.com Groupie
    Just be aware that if you make the sauce with pork hocks it will be very fatty. You'll want to cool it in the refrigerator, then skim off the hardened fat. I just made a sauce with the neckbones a couple of days ago. It was really good and reminded me of grandma's cooking. It didn't really need any salt which is a bonus to me.
    Len23
    Sun Sep 05, 2010 10:40 pm
    Food.com Groupie
    Thank you Dee and Kitty! I'm tackling this sauce tomorrow. icon_biggrin.gif
    chezangelo
    Sat Feb 18, 2012 12:28 pm
    Newbie "Fry Cook" Poster
    First, Prepare italian tomatoe sauce
    3 28oz cans Italian Plum Tomatoes
    1 28 oz can water
    1 6oz can Tomatoe Paste
    1/2 tsp black pepper
    1/4 tsp red pepper flakes
    "THE FOLLOWING ARE "NOT" ITALIAN:
    1. NO SALT...THERE IS ENOUGH SALT IN THE TOMATOES
    2 NO SUGAR....THAT'S A SIN
    3 NO ONIONS...THAT'S A SIN
    2 oz Olive Oil
    4 sprigs flat (italian parsley)
    2 sprigs fresh basil
    1 large clove garlic chopped fine
    LET THE TOMATOE SAUCE SIMMER ON LOW HEAT AND
    AFTER THE MEAT IS ADDED LET SLOW SIMMER FOR AT
    LEAST 4-5 HOURS....
    SECOND:
    Microwave the Pork Hocks on 'DEFROST 1/2 POWER
    To Render A Lot Of The Fat And Drain Off.
    Brown the Rendered Hocks In A Deep Pot AND After Sufficiently
    Browned ADD THEM TO THE SAUCE
    "LET THEM SLOW SIMMER FOR 4-5 HOURS.
    TIP: BECAUSE OF A LOT OF FAT COMING TO THE TOP
    YOU HAVE TO CONTINUALLY SKIM OFF THIS FAT SCUM
    OTHERWISE YOU'LL RUIN THE SAUCE BECAUSE IT WILL
    BE TOO GREASY AND GIVE YOU A TUMMY ACHE AND STUFF.
    THIS IS MY ITALIAN MOTHERS RECIPE ALL OF WHICH I
    HAVE BEEN USING SINCE I'M 14 YEARS OLD.
    ENJOY. TELL ME IF YOU LIKE IT.
    [/recipe][/u]
    chezangelo
    Sat Feb 18, 2012 2:22 pm
    Newbie "Fry Cook" Poster
    chezangelo
    Newbie "Fry Cook" Poster
    FIRST, Prepare italian tomato sauce
    * 3 28oz cans Italian Plum Tomatoes
    * 1 28 oz can water
    * 1 6oz can Tomato Paste
    * 1/2 tsp black pepper
    * 1/4 tsp red pepper flakes
    * 2 oz Olive Oil
    * 4 sprigs flat (italian parsley)
    * 2 sprigs fresh basil
    * 1 large clove garlic chopped fine
    * LET THE TOMATO SAUCE SIMMER ON LOW HEAT AND
    AFTER THE MEAT IS ADDED LET SLOW SIMMER FOR AT
    LEAST 4-5 HOURS....
    SECOND:
    * Microwave the Pork Hocks on 'DEFROST 1/2 POWER
    To Render A Lot Of The Fat And Drain Off.
    * Brown the Rendered Hocks In A Deep Pot AND After Sufficiently
    Browned ADD THEM TO THE SAUCE
    * "LET THEM SLOW SIMMER FOR 4-5 HOURS.
    ** TIP: BECAUSE OF A LOT OF FAT COMING TO THE TOP
    YOU HAVE TO CONTINUALLY SKIM OFF THIS FAT SCUM
    OTHERWISE YOU'LL RUIN THE SAUCE BECAUSE IT WILL
    BE TOO GREASY AND GIVE YOU A TUMMY ACHE AND STUFF.
    ** THIS IS MY ITALIAN MOTHERS RECIPE ALL OF WHICH I
    HAVE BEEN USING SINCE I'M 14 YEARS OLD.
    ** ENJOY. TELL ME IF YOU LIKE IT.
    chezangelo
    Sat Feb 18, 2012 2:57 pm
    Newbie "Fry Cook" Poster
    18 Feb 2012 12:28
    Newbie "Fry Cook" Poster
    When cooking ITALIAN always remember that
    “Real Italian Cooking is “delicate” NOT “overpowering.”
    A lot of sauce hides the flavor of the pasta, meats etc
    The same for TOO MANY SPICES/HERBS ETC..
     FIRST:, Prepare italian tomato sauce
     3 28oz cans Italian Plum Tomatoes
     1 28 oz can water
     1 6oz can Tomato Paste
     1/2 tsp black pepper
     1/4 tsp red pepper flakes
     2 oz Olive Oil
     4 sprigs flat (italian parsley)
     2 sprigs fresh basil
     1 large clove garlic chopped fine

     "THE FOLLOWING ARE "NOT" ITALIAN:
     1. NO SALT...THERE IS ENOUGH SALT IN THE TOMATOES
     2 NO SUGAR....THAT'S A SIN
     3 NO ONIONS...THAT'S A SIN
    • LET THE TOMATO SAUCE SIMMER ON LOW HEAT AND
    AFTER THE MEAT IS ADDED LET SLOW SIMMER FOR AT
    LEAST 4-5 HOURS....
     SECOND:
    • Microwave the Pork Hocks on 'DEFROST 1/2 POWER
    To Render A Lot Of The Fat And Drain Off.
    • Brown the Rendered Hocks In A Deep Pot AND After
    sufficiently browned ADD THEM TO THE SAUCE
    • "LET THEM SLOW SIMMER FOR 4-5 HOURS.
    TIP:
    • BECAUSE OF A LOT OF FAT COMING TO THE TOP
    YOU HAVE TO CONTINUALLY SKIM OFF THIS FAT SCUM
    OTHERWISE YOU'LL RUIN THE SAUCE BECAUSE IT WILL
    BE TOO GREASY AND GIVE YOU A TUMMY ACHE AND STUFF
    • THIS IS MY ITALIAN MOTHERS RECIPE ALL OF WHICH I
    HAVE BEEN USING SINCE I'M 14 YEARS OLD.
    ENJOY. TELL ME IF YOU LIKE IT.
    [/recipe][/u]
    Koechin (Chef)
    Tue Feb 28, 2012 5:30 pm
    Forum Host
    I think these recipes are made with Smoked Pork Hocks! Not fresh ones from a slaughtered pig.However the Italian Gravy would be gread using fresh pork hocks instead of neck bones. Probably would have to skim off some hardened fat the next day though. wave.gif
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