PIG 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

PORK HOCK RECIPE | ONTARIO PORK



Pork Hock Recipe | Ontario Pork image

Pork hocks are the lower leg. It’s a meaty cut of meat, encased in a thick layer of skin and fat, that when treated with just a little time & care will reveal some of the most...

Provided by admin

Categories     Dinner

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield Serves 6

Number Of Ingredients 1

  • 3 large Ontario pork hocks
  • 2 apples
  • 2 carrots
  • 1 large onion (or equivalent in shallots or pearl onions)
  • 6 cloves
  • 2 celery sticks
  • 3 fresh flat-leaf parsley sprigs
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • Pinch sea salt

Barbecue Sauce:

  • 1½ cups (375 ml) barbecue sauce
  • 6 tablespoons (90 ml) honey
  • 3 tablespoons (45 ml) apple cider vinegar
  • 1½ teaspoons (7 ml) fresh chopped thyme for every hock

Steps:

    1. Cut carrots and celery into large pieces, stud onion with the cloves. Place ham hocks in a deep pot, add apples, onion, carrots, celery and herbs, cover with cold water and add pinch of salt. Bring slowly to a boil over medium-low heat, then gently simmer for 2 hours. Turn off the heat and allow to cool slightly.
    2. Preheat the grill (or oven) to 375°F. Carefully remove ham hocks from the liquid and place on a cutting board. Using a sharp knife, remove skin and trim off any excess fat to reveal the pink meat underneath. Place hocks on the grill for 10 minutes to dry the surface of the meat.
    3. Meanwhile, gently warm the barbecue sauce in a saucepan. After 10 minutes, baste the hocks with the sauce, grill for 20 minutes more, basting every 6 to 8 minutes until the hocks are glistening and crispy.
    4. Serve with fresh, crisp apples and grainy mustard, alongside roasted seasonal vegetables and potatoes.

    New thanksgiving thrill: These delicious hocks make a fantastic Thanksgiving meal surrounded by all the traditional sides!

Nutrition Facts : Calories

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