Hock it up, baby

I bought a hock, for soups. I'm doing some research. Here's some stuff I found.

Ulitimately, I want a soup I can freeze for lunches, and fill with veg, and hopefully barley.
But this crazy hungarian one looks good.

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Dried Bean Soup with Smoked Pork Hock - Bableve Recipe

Ingredients for 6 servings

- 145 g (5 oz.) White Bean or White Kidney Bean

- 1 smoked Pork hock, about 750 g (1 lb. 8 oz.)

- 200 g (7 oz.) turnip

- 100 g (3 1/2 oz.) carrot

- 1 tbsp. oil

- 2 tbsp. flour

- 1 clove of garlic

- 1/2 tsp. paprika

- Salt

- Sour cream

Method

1. Soak the beans overnight.
2. Place the pork hock in a soup pot; cover with water and boil for 15 minutes. If the broth is too salty, add more water.
3. Continue cooking until the pork is almost tender; add the beans.
4. When the beans are almost cooked, add the other vegetables, cut into pieces.
5. Once the hock is cooked, remove it; bone it, chop the meat and return it to the pot.
6. Make a roux: brown the flour in the oil until nicely colored; add the garlic and heat for a few seconds. Remove from the heat; sprinkle with paprika; add 250 ml (1 cup) cold water; mix well and add to the pot.
7. Bring to a boil; continue cooking over medium heat for 10 minutes.

Jó étvágyat ! (Bon appétit !)

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This one looks so very convoluted, I'm not even going to put the recipe here. Just the URL.

Some good ideas from a forum of peeps here.

And this one looks delicious, but I can see that when you do it properly, like take the 2 days, it would taste fabulous. I just don't have the time.

I think I'm going to boil the hock, add the barely, and then add some veg. That sounds exciting enough for me today. Should I put the onions and garlic, herbs in when the barley goes in?

What would you do with your very own smoked pork hock?