Everyone loves salty, smokey goodness. Everyone… even vegans. This is why tempeh bacon and soy ham exist. However, these are not soy, no sir. These are pastured ham hocks. Cured, smoked, and perfect. They actually remind me of babi guling that I ended up needing to eat far too many times in Bali. I think I could live off odd pork bits (hello, collagen!) to be honest. In reality, almost every culture has some sort of roasted pork dish, and this week I wanted to honor that gloriousness and use every single scrap of these CSA ham hocks. It is kind-of a weird cut for American culture, being the knee to the foot of the pig. It’s tough, bony, and tendonous. To me that translates to, in the words of Guy Fieri, “Taking me to Flavortown.” When I opened the package, there were some hocks, and what also looked like some fat back, or other miscellaneous skin-on smoked fat.
Okay, time to party.