Recipes For Smoked Pork Hocks Food

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.

COUNTRY LIMA BEANS WITH SMOKED PORK HOCKS

Steps:

• Rinse beans; put into a large pot with 2 quarts cold water.
• Heat to the boil; simmer two minutes.
• Remove from heat; cover and let stand for one hour.
• Add salt.
• Reheat to boil, reduce heat and simmer, covered, until beans are tender (about an hour).
• Drain and reserve liquid.
• Combine molasses, sugar, mustard and tomato sauce.
• Stir in 2 cups reserved cooking liquid; add to beans.
• Stir in smoked pork hocks and onion.
• Turn ingredients into a 2 1/2 quart casserole or a bean pot; bake at 300F for 3.5 to 4 hours.
• Add more cooking liquid if needed.
• Stir halfway through cooking.