Instructions:
Pork Hocks:
Place in large roasting
ring to boil for 1minute.
Simmer the pork hocks gently in the
Marinate the hocks in the corning solution in the refrigerator for 10 days
Wash pork hocks and pat dry.
Place
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.
eat; cover and let stand for one hour.
Add salt
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
(For Broth).
Cover pork hocks with water, add chopped onion,
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.
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.
nes since my butcher's pork hocks already had the marrow exposed
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.
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).
For corn relish.
Fry bacon
th the dressing. Let sit for 15 minutes, toss again and
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.