Instructions:
Pork Hocks:
Place in large roasting
or 1minute.
Simmer the pork hocks gently in the stock mixture
Marinate the hocks in the corning solution in
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.
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
(For Broth).
Cover pork hocks with water, add chopped onion,
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.
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).
Soak beans overnight or boil for 2 minutes and rinse well.
Add to beans, tomato sauce, pork hocks, onion, salt, pepper and garlic. Cover and simmer about 2 hours until done.
Remove pork hocks and trim off fat; cut pork in small pieces.
Add pork, celery, carrots and mashed potatoes to beans.
Cover and simmer until vegetables are done (45 minutes).
Wash beans and place in large kettle.
Cover with water and soak overnight.
Drain beans.
Add water and ham or pork hocks.
Bring to a boil and simmer slowly at least 3 hours.
Add remaining ingredients and simmer one hour.
Remove bones and any large pieces of fat and if there are large chunks of meat, shred them and return them to the pot.
Boil
pork hocks with onion, bay leaves and celery salt.
Cook slowly for 2 hours or so.
Take hocks out of juice.
Pour juice into large bowl.
Cool until fat hardens on the top and then discard all the fat.
While pork hocks are still hot, cut up (removing all fat between skin and meat).
Discard this fat also. To every 4 cups of diced meat, skin, etc., add 3 cups of juice, pepper, vinegar, sugar and salt.
Bring to a boil for 2 minutes, stirring and tasting.
Pour into pans.
Remove bay leaves and cool.
In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
Discard bay leaves.
Remove pork hocks.
When pork hocks are cool enough to handle, remove meat from bones; discard bones.
Coarsely chop meat.
Return meat to soup.
uart of the water, the pork hocks, thyme sprigs, bay leaves, and