PICKLED PORK HOCK RECIPE RECIPES

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PICKLED PORK HOCKS RECIPE - FOOD.COM



Pickled Pork Hocks Recipe - Food.com image

Make and share this Pickled Pork Hocks recipe from Food.com.

Total Time 242 hours 30 minutes

Prep Time 24

Cook Time 2 hours 30 minutes

Yield 20 serving(s)

Number Of Ingredients 10

2 gallons water
1 lb pickling salt
1 teaspoon saltpeter (can be found at a drug store)
10 fresh pork hocks, cut in half crosswise
2 stalks celery, chopped
1 carrot, chopped-no need to peel
1 medium yellow onion
2 bay leaves
8 whole allspice
8 black peppercorns

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, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 8815, CarbohydrateContent 0.9, FiberContent 0.2, SugarContent 0.5, ProteinContent 0.1

PICKLED PORK HOCKS/PIGS FEET - 500,000+ RECIPES, MEAL ...



Pickled Pork Hocks/pigs Feet - 500,000+ Recipes, Meal ... image

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Total Time 1 hours

Prep Time 15 minutes

Yield 1

Number Of Ingredients 10

3 lb fresh pork hocks Or more
3 c Water
1/2 ts Allspice
Few peppercorns
3 c White vinegar
2 Onions quartered
4 ts Salt
6 Cloves
2 Bay Leaves
1 tb Sugar

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, FatContent 835.466675 g, CarbohydrateContent 106.88176 g, CholesterolContent 913.92 mg, FiberContent 26.5628003740311 g, ProteinContent 84.504575 g, SaturatedFatContent 305.468745 g, ServingSize 1 1 Serving (2746g), SodiumContent 6935.9765 mg, SugarContent 80.3189596259689 g, TransFatContent 41.6719 g

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