Stewed Pork Hocks with Sweet Potato (Mazondo)

If delicacies could walk… or rather, trot. Few cuts of meat are as humble yet deeply flavorful as pork hocks. Known for their tough skin, bone, and rich connective tissue, pork hocks have long been transformed by cultures that understand the value of slow cooking. In the American South, ham hocks brought deep, smoky flavor to pots of collard greens and beans, a survival food turned soulful cuisine. In Zimbabwe, they take on a new identity as mazondo, pig’s feet or ankles, revered as a delicacy. Often served in bars, homesteads, and special gatherings, mazondo is slow-cooked with onions, chilies, tomatoes, and spices until it’s meltingly tender.

In this recipe, I brought that tradition into the stew pot, giving the hocks a good sear to lock in flavor, then letting them braise low and slow with bold aromatics, rich seasoning, and an unexpected but powerful addition: sweet potato. While in Zimbabwe sweet potatoes (mbambaira) are typically enjoyed boiled or roasted as a standalone snack or side, they have an untapped potential when added to stews. Here, the sweet potato doesn’t just add subtle, earthy sweetness — it also brings nutrition and natural starch that gently thickens the broth as it cooks down, tying everything together in a rich, velvety texture.

Before cooking, I soak the hocks in red wine vinegar. This isn’t just for cleaning and tenderizing, but also to cut through the richness and add a subtle tang that balances the stew. It's a simple step, but it makes all the difference when working with fatty, collagen-rich cuts.

Prep and Cooking Tips for Mazondo

1. Soaking = Better Flavor and Cleaner Broth
Soaking pork hocks in vinegar and water helps clean the meat, neutralize strong odors, and tenderize it slightly. Rinse well after soaking to avoid excess acidity in the stew.

2. Sear for Maximum Flavor
Don’t skip the browning step, it adds deep, caramelized flavor that builds the base of your stew. Let the hocks sear undisturbed for a few minutes per side to get a good crust.

3. Low and Slow is Key
This stew rewards patience. Keep the heat low and let the hocks simmer gently for 2.5 to 3 hours. Rushing will result in chewy meat and thin broth.

4. Sweet Potato Choices Matter
Use a firm, orange-fleshed sweet potato or yam that holds up to long cooking. Softer varieties may break down too much, though that can also be desirable for thickening.

5. Customize the Heat
Adjust the chili to your preference. For mild stew, remove seeds from the chili or use a milder pepper. For more heat, add fresh chili near the end of cooking or include crushed chili flakes.

6. Make it Ahead
Like most stews, this tastes even better the next day. The flavors deepen and the texture improves after resting. Store in the fridge overnight and reheat gently.

7. Serving Suggestions
Traditionally served with sadza in Zimbabwe, but it's also excellent with rice, mashed potatoes, or crusty bread to soak up the broth. Try pairing it with sautéed greens for a full meal.

8. Skim the Fat (or Don’t)
Pork hocks release a good amount of fat. You can skim some off the top during or after cooking, or stir it back in for maximum richness, up to you.

9. Broth Boost
If you have homemade broth, use it! It gives the stew more body and complexity than water and bouillon alone.

10. Leftover Ideas
Leftover stew can be shredded and used in tacos, wraps, or even spooned over pap/sadza for a quick second-day meal.

With each spoonful, you're tasting tradition, technique, and transformation. The vinegar, the hocks, the sweet potato, each element speaks to how simple ingredients, handled with care and patience, can deliver deeply rooted, unforgettable flavor.

Yield: 2

Author: Dontmissmyplate

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Stewed Pork Hocks with Sweet Potato (Mazondo)

Discover a rich, slow-cooked Pork Hock Stew (Mazondo) with sweet potato, inspired by Zimbabwean flavors and Southern soul food traditions. Tender pork hocks are soaked in vinegar, seared, and simmered with tomatoes, chili, and spices for a hearty, flavorful dish.

Prep time: 15 MinCook time: 2 H & 45 MInactive time: 10 MinTotal time: 3 H & 10 M

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Ingredients

• 4 large pork hocks
• 1/3 cup red wine vinegar (for soaking)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 large sweet potato or yam, peeled and cubed
• 1 large yellow onion, chopped
• 4 Roma tomatoes, chopped
• 1 chili pepper, finely chopped
• 2 large cloves garlic, minced
• 2 spring onions, sliced
• 2 bouillon cubes + 2 cups water (or homemade broth)
• 1/2 tablespoon Royco Usavi Mix (or your preferred all-purpose seasoning)
• 1/2 tablespoon Shishanyama spice (or BBQ meat rub)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Cooking oil (coconut or olive oil)
• 2 tablespoons butter

Instructions

1. Rinse the pork hocks under cold water. Place them in a large bowl and soak in red wine vinegar with enough water to cover. Let sit for 10 minutes, then drain and pat dry—very dry, so they brown nicely.
2. Season the hocks with salt and pepper. In a large oven-proof pot roast dish or Dutch oven, heat a bit of oil over medium-high heat. Sear the hocks on all sides until golden and well browned. Remove and set aside.
3. In the same pot, sauté the onion, garlic, chili, and spring onions until softened and fragrant. Add the Royco Usavi Mix, Shishanyama, and bouillon cubes. Cook for 1–2 minutes to bloom the spices, adding a bit more oil if needed. Stir in the tomatoes and Worcestershire sauce and cook for another 1–2 minutes.
4. Add the cubed sweet potatoes, followed by the broth (or water), cumin, paprika, and oregano. Let everything simmer for 3–4 minutes to start developing the base of the stew.
5. Transfer the pork hocks to a deep roasting pan or heavy pot. Pour the sweet potato and tomato mixture over the hocks, making sure they’re mostly submerged. The liquid will reduce and become the stew.
6. Cover and simmer on low heat at 325°F for 2.5 to 3 hours, until the meat is fall-off-the-bone tender and the sweet potatoes are soft. When checking occasionally during cooking, avoid over-mixing to prevent the sweet potatoes from breaking down into a soup-like consistency.
7. If there's more liquid than you'd prefer with about 30 minutes remaining, increase the temperature to 350°F.
8. Finish with chopped fresh spring onions. Adjust seasoning with extra salt, pepper, or chili flakes if you like more heat. Serve hot with sadza, rice, or thick bread, and sautéed kale (muriwo) on the side.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2025/8/19/stewed-pork-hocks-and-sweet-potato-mazondo

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