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Smoked pork hock with Boston beans


  • Soak the cannelini beans in cold water overnight. Drain well. 
  • When ready, heat the oil in a large heavy-bottomed pot and briefly saute the onion, capsicum and garlic until tender. Add the cumin and briefly toss to toast.
  • Then add 2 cups stock to the pot with the tomato puree, sugar, mustard, BBQ sauce, wine, seasonings, drained beans and Worcestershire. Mix well and add the pork hock with more stock to cover, if needed. Cover and bring to the boil.
  • Turn the heat down and gently cook for about 1¼ hours until the meat and beans are tender.
  • Then remove the pork and, when cool enough to handle, shred and return the meat to the pot. Mix well and continue cooking until syrupy. Taste for seasoning.
  • Serve on toast for breakfast or with lots of crusty bread on the side for a light lunch.


  • 500 gm cannelini beans
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 red capsicum, diced
  • 2 garlic cloves, crushed
  • ½ tspn ground cumin
  • 3-4 cups chicken stock
  • 2 cups tomato puree
  • 1 tbsp soft brown sugar
  • 1 tbsp Dijon mustard
  • ½ cup BBQ sauce
  • ¼ cup dry white wine
  • sea salt & freshly ground pepper
  • a good splash of Worcestershire sauce
  • 1.5 kg smoked pork hock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm