about 1 minute.
Stir pork shank, water, chicken stock, and bay
Wash the slices of pork shank well under a running tap.<
nd pepper both sides of pork shank sections.
Heat oil and
Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
Allow to cool for about 2 hours in the stock.
Preheat your fan forced oven to 180 degrees celsius.
Cover the top of the pork with the olive oil and massage in well.
Place the pork into your oven and bake for 1 hour and 15 minutes. I baked it for the first hour at 180 degrees celsius and then the last 15 minutes at 200 degrees celsius to obtain a crust on the roast.
Combine water, ham hock, and pork shank in a large pot. Bring
Combine the smoked pork, potatoes, collard greens, dry beans, salt pork and water in a large stock pot.
Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours until beans are tender. Remove the pork shank from the pot and remove the meat from the bones.
Dice the meat and return to the pot.
Wash the unto to remove salt.
Dice.
Heat the olive oil in a heavy skillet and fry the diced unto until it melts; remove any unto that does not melt and discard.
Soak beans 6 to 8 hours; do not drain liquid.
Cut pork shank into cubes.
Add to beans with chopped onion; bring to boil. Simmer for 1 hour.
Reserve liquid.
Place drained beans and pork in crock-pot, mixing with remaining ingredients.
Pour liquid over beans, enough to cover (approximately 2 cups).
Cook on high 2 hours.
Turn to low; cook additional 5 hours.
Test to taste.
stirring constantly.
Add the pickled pork, bay leaves, thyme, hot sauce
Rub salt mixture all over pork shanks.
Heat 2 tablespoons
ithout piling them up, the pork and pig's foot in
chili powder, reserved beans and pickled pork or chunk ham and simmer
ime, add vegetables and the pickled pork.
Cook for 1 hour
Combine everything except pork butt in a sauce pan and boil for 5 minutes.
Allow to cool.
While seasoning is cooling, cut pork butt into 2 inch pieces.
Combine pork butt and seasoning mixture in a container with a tight fitting cover.
Stir to remove bubbles.
Cover and refrigerate for 3 days.
Use when making red beans and rice (just throw a cup or two in with the beans while they cook).
6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne
Cut pork into 2-inch cubes.
Put garlic, peppers, salt and vinegar into blender and mix together for about half a minute. Pour over pork and let it marinate overnight, turning it at least a couple of times.
Cook pork in marinade until done.
(Be very careful that you don't overcook it.)
Drain. Brown in skillet until nice and brown.
If making a large amount, you can brown pork under the broiler.
Heat pot.
Add garlic and ginger.
Brown pork and spareribs. Wash black beans slightly and then mash fine.
Combine with the remaining ingredients and pour over spareribs; mix thoroughly. Simmer for 1 hour until tender.
Place cubed pork in a crock; cover with equal parts of vinegar and water.
Add the salt, garlic and pepper.
Cover and chill for 48 hours.
Drain and panfry in small amounts of fat until done.
nd add ice.
Cut pork butt into 2\" cubes. Place
it more water.
When pork hocks are very tender, remove