Ep 9. Heavenly Hocks

In season 4, episode 9 of A Chef's Life, titled "Heavenly Hocks," chef Vivian and her team focus on pork. They begin the episode by visiting a farm where they learn about different cuts of pork, including hocks, which are typically used in dishes like braised pork shanks. After the farm visit, Vivian heads back to her restaurant to start cooking hocks for an upcoming dinner.

In order to prepare for the dinner, Vivian experiments with various cooking methods for the hocks. She tries boiling, baking, and braising them to see which method results in the most tender meat. After some trial and error, she settles on a combination of braising and roasting.

Meanwhile, Vivian's husband Ben takes on the task of butchering a whole hog. He breaks down the hog into various cuts, including the hocks that Vivian will use for the dinner. As he works, he reflects on how different parts of the pig are used in Southern cuisine.

As the dinner approaches, Vivian continues to prepare the hocks, which will be served alongside various sides and accompaniments. She also takes a moment to reflect on the ways in which pork is integrated into Southern food traditions. From hog butchering to the use of pork fat in many dishes, pork is a cornerstone of Southern cooking.

At the dinner, guests are treated to a meal that showcases the versatility of pork, including the tender, flavorful hocks that Vivian has been working on for days. As they eat and drink, they discuss the various ways in which pork is used in their own communities and traditions.

Throughout the episode, Vivian and her team explore the complexities of Southern cuisine as well as the cultural significance of pork. The episode serves as a testament to the importance of food in shaping our traditions and identities. Overall, "Heavenly Hocks" is a celebration of the many flavors and traditions that make Southern cooking unique.