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The Hocks is a part of the pork carcass, more precisely, a part of the leg, which is distinguished by the juiciness, aroma, and tenderness of the meat. You can prepare many dishes from it. This dish will be a wonderful decoration for any holiday table. The Hocks can be prepared in different ways: boiled, fried, baked, smoked, or made into a roll or brawn. Everyone will especially like the juicy pork Hocks baked on the fire. Pig Hocks in a cauldron is an elegant masterpiece of Ukrainian cooking, which is distinguished by the tenderness of the meat and its rich aroma. This dish is an excellent choice for special occasions and holiday dinners. For the Hocks, it is best to use bone-in pig hocks. Pig hocks with the bone have more juiciness and flavor, which is transferred to the meat during cooking. The bone also adds extra flavor and nutrients. One of the traditions associated with the Hock is the preparation and serving of icebein, a stew of Hock with sauerkraut. This dish is considered a classi
