PICKLED PORK HOCKS/PIGS FEET
Steps:
- Wash the hocks/feet and fit into a deep Dutch oven. Cover with water and vinegar. Bring to a boil and skim. Add onions, cloves, allspice, bay leaves, salt, peppercorns and sugar. Cover and simmer until meat is tender about 3 hours. Cool in the liquid then lift hocks/feet into a wide-mouthed jar and pour enough of the liquid over them to cover. Keep chilled in the refrigerator. Posted to MM-Recipes Digest V4 #020 by sewin on Sun, 19 Jan 1997.
Nutrition Facts : Calories 8366 calories, Fat 835.466675 g, Carbohydrate 106.88176 g, Cholesterol 913.92 mg, Fiber 26.5628003740311 g, Protein 84.504575 g, SaturatedFat 305.468745 g, ServingSize 1 1 Serving (2746g), Sodium 6935.9765 mg, Sugar 80.3189596259689 g, TransFat 41.6719 g
PRESSURE CANNING PORK
How to home pressure can pork, following tested USDA methods
Provided by Healthy Canning
Categories Main Course
Time 2h30m
Number Of Ingredients 3
Steps:
- Remove large bones.
- Trim off excess fat, and any gristle.
- Cut meat into cubes or strips.
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
- Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) hot jars.
- Leave 3 cm (1 inch) headspace.
- [Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
- Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition Facts : ServingSize 100 g, Protein 17 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 61 mg, Calories 263 kcal
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
PICKLED PORK HOCKS
Make and share this Pickled Pork Hocks recipe from Food.com.
Provided by JANIC412
Categories Pork
Time P10DT2h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
- At the end of the 10 days drain the meat and discard the liquid.
- Rinse the hocks and place in a large pot.
- ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
- Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
- When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.
Nutrition Facts : Calories 4.2, Sodium 8815, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 0.1
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