Pickled Pork Hocks Food

PICKLED PIG'S FEET III

Steps:

• Place the pig's feet in a large pot with the ham hock, bay leaves, salt, chile peppers, and onion. Cover with cold water. Bring to a boil, reduce heat, and simmer 1 hour, or until meat is easily removed from the bone. Remove from heat, and set aside to cool.
• Remove pieces of pork from the liquid, reserving liquid in a separate container. Remove skin and most of the fat from the pork. Separate feet into pieces, and remove the meat from the ham hock. Discard ham hock bone, fat, and skin.
• Place the feet and meaty bits in a 1-quart jar with a lid. Strain the liquid, and pour over meat, leaving room for the vinegar. Stir in the vinegar. Seal jar, and let stand in refrigerator overnight. Skim off the cooled layer of fat from the top before eating.

SPIKE'S JELLIED PORK HOCKS

Steps:

• 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.

PICKLED PORK HOCKS

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.

PICKLED PORK

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/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.

PICKLED PORK HOCKS

Steps:

• Combine the water, vinegar, bay leaf, garlic, brown sugar, salt and peppercorns in a heavy 4- to 5-quart [4- to 5-liter] casserole and stir until the sugar and salt dissolve. Add the pork hocks, turning them about with a spoon until they are evenly coated with the vinegar mixture. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for one and a half hours. (Check the pork from time to time; if the liquid seems to be cooking away, replenish it with boiling water.) Stir in the soy sauce, cover again and simmer for 30 minutes longer, or until the pork is tender and shows no resistance when pierced with a small, sharp knife.