Marinate the hocks in the corning solution in
Boil hocks until bones come to top and foamy.
Change water and put hocks in.
Boil and add bay leaf, onion, whole cloves. Cook until hocks are soft; put with potatoes.
Season to taste after adding drained sauerkraut and cook for 10 to 15 minutes.
Add enough water to cover the hocks.
Bring to a rapid boil- boil for 5 minutes.
Pour off all the water and wash hocks again.
Add enough water to cover hocks.
Bring to boil and simmer for 3 1/2 hours.
Add a washed unpeeled onion, and 1 tbsp salt or to taste.
Add the garlic chopped fine.
Simmer for 1/2 hour more.
Remove bones and skin.
Arrange meat in a shallow pan.
Pour broth over meat using a strainer.
Let Jell.
or 1minute.
Simmer the pork hocks gently in the stock mixture
Preheat oven to 300 degrees.
Place all ingredients in a sturdy roasting tin and cover with double layer of foil.
Roast for 2 1/2 hours, turning the pork hocks over halfway, then remove the foil and cook for another 1 1/2 hours, basting with the juices and turning pork every 30 minutes.
To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over the meat.
Serve with brown rice and coriander.
Instructions:
Pork Hocks:
Place in large roasting
Wash pork hocks and pat dry.
Place
eans.
Stir in smoked pork hocks and onion.
Turn ingredients
Place pork hocks in a stockpot and add water; bring to a boil, reduce heat and let simmer for about 3 hours or until tender.
Add sauerkraut and cook until well done.
Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
Cook until tender.
efore serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves
Cook pork hocks until done in enough water to cover meat. Take out meat and cool.
In water, put in pearl barley until cool. When meat is real cool, grind.
Grind onion.
When pearl barley is done, add the meat and cook 5 minutes more.
If mixture is dry, add a little water so the kieske won't be too thick.
Season with salt and pepper.
When done, you can serve or put in pan and bake until light brown.
Serve.
(For Broth).
Cover pork hocks with water, add chopped onion,
Boil hocks in water 20 minutes to get grease off.
Place in crock-pot.
Add Northern beans.
Cook in crock-pot all day or until done.
When almost finished cooking, add can of pork and beans.
Have the butcher separate the pork hock bones.
Step 2
Boil as many clean hocks as you want, with skin on, in kettle. Cover with water; add salt and allspice.
When meat comes off bones, cool until you can handle; take meat from bones.
Cut into bits; put in bowl or pan.
Cover generously with juice, made from broth left from boiling hocks and vinegar (3/4 cup broth to 1/4 cup vinegar).
Combine all ingredients except bay leaves, onion and pork and make into a paste.
Make many small slits in meat and rub paste into meat.
Spread onion slices over meat.
Cover and refrigerate at least 3 hours, better overnight.
Place 2 bay leaves under meat in pan.
Roast 35 to 40 minutes per pound in 350\u00b0 oven.
Serves 8.
Roast piece of fresh pork until almost roasted.
Remove meat to plate; set aside.
Pour off fat, except 2 to 3 tablespoons; leave in pan.
Combine the remaining ingredients.
Mix all ingredients in roasting pan (except meat).
Bake for about 2 hours at 350\u00b0.
In the last half hour, heat pork in cabbage mixture. Enjoy.
Saute and crumble pork sausage.
Brush both sides of bread with melted butter.
Layer bottom of 7 1/2 x 12-inch pan with six slices of the bread.
Sprinkle sausage pieces over bread.
Lay one slice of cheese on each piece of bread.
Set the remaining 6 slices of trimmed bread over the bottom slices.
Place pork shoulder in soup pot and cover with boiling water. When water returns to boil, reduce heat and simmer about 2 hours or until done.
Check after 1 1/2 hours.
If the small bone located at the shank end pulls loose easily, the meat is usually cooked.
Trim meat and remove excess fat.
Trim cabbage and cut in wedges.
Place in stock pot.
Pour boiling water and shoulder stock mixture (half and half) over cabbage and cover.
Cook for 7 to 10 minutes or until cabbage is tender.
Drain and serve.