ake this vegetarian, omit the pork hock. Instead, drop 2 tbsp of
Place pork hocks in a stock pot
Place the smoked hock, water and kidney beans in
Have the butcher separate the pork hock bones.
Step 2: Rinse
Wash hocks and place in large pot.
Cover with hot water, add 2 teaspoons salt (if fresh meat) and simmer covered until meat is nearly tender (about 1 1/2 hours).
Add carrots, chopped peeled onions and pared potatoes, cut in half.
Cover and cook for 15 minutes.
Add cabbage, cut in wedges and cook covered for 15 minutes longer or until vegetables are tender.
Sprinkle vegetables with salt, pepper and paprika.
Serves 4.
Sieve tomatoes into 4-quart heavy kettle.
Add sugar, 1 teaspoon salt, pepper, bay leaf, cinnamon, basil, garlic and meat, poultry and sausage seasoning.
Also all pork hock.
Cook slowly.
(For Broth).
Cover pork hocks with water, add chopped
uart of the water, the pork hocks, thyme sprigs, bay leaves
lakes. Nestle the smoked ham hock deep into the beans. Bring
p olive oil. Sprinkle the pork generously with salt and brush
ombine.
Place smoked ham hock into the center of the
Put hock in large pot, cover with water.
Bring to the boil to just blanch meat, drain and set aside.
Put peas in a sieve, wash thoroughly.
Heat oil in pot, add onion, garlic, carrot and celery.
Cook vegies for 10 minutes, season with salt and pepper.
Add pork, split peas, barley, tomato and herbs.
Add 2 1/2 liters of cold water, bring to the boil.
Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
Remove hock from soup, shred meat from bone.
Add it to the soup, reheat and serve.
hour.
Add ground pork, rice and sauteed onions together
Marinate the pork with the above ingredients
Step 1: Rub salt to pork bones, then clean and scald
Clean pork head, removing bristles, ears and
ounds of boned slightly frozen pork butt into approximately 2\" cubes
ig casserole dish.
Place pork in, skin down.
(Pluck
as 6.
Season the pork with pepper and salt, if
PREPARATION-.
Marinade the pork ribs with 1/4 cup